This wonderfully warming pork curry recipe is as tasty as it looks. It's made with tender strips of pork loin steak and flavoured with fennel, turmeric and coconut milk, with a fresh hit of crunchy green beans.
Place a wide, large saucepan or large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies (if you are using them).
Add the onions and sauté until they start to brown. You'll probably need to lower the heat to ensure they brown gently rather than stir fry.
Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.
Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.
Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
When cooked through, check the seasoning and add the coriander leaves (fresh cilantro leaves), and a squeeze of lime. Serve with plain rice.