Pork Tikka Masala

Serves 4

1 tbsp Vegetable oil
1 tsp black mustard seeds
1 large onion, coarsely grated
2 cloves garlic, finely chopped
4 tbsps tikka masala paste
600g lean Pork
1 cup chicken soup
4 small Zucchini (cut into batons)
1/2cup chopped fresh coriander
Steamed Basmati rice to serve

Heat oil in deep frying pan or wok and fry mustard seeds for approx 30 seconds until they begin to pop
Add onion & garlic, cook until softened, stir in curry paste and cook 1 minute
Add pork and to stir to coat in paste
Add coconut milk and stock, bring to simmer, cook over low heat for 5 minutes
Add Zucchini & cook a further 5 minutes until tender and pork is cooked.
Season to taste with sea salt & freshly ground black pepper
Serve on a bed of basmati rice, sprinkled with coriander.