Preparation time: 20 minutes, plus marinading time

Cooking time: 45 minutes

Serves 4

Ingredients:

600g (1lb 5oz) boneless pork steak (loin chops are ideal)
40g (1 1/2oz) coconut milk powder OR
250ml (9 fl oz) canned coconut milk
2 stalks lemongrass, bruised with a rolling pin
Salt
1-2 green chillies, deseeded and cut into matchsticks
2 tbsp chopped fresh coriander

For the marinade:

50g (2oz) natural yogurt
125g (5oz) onions, finely sliced
1/2tsp cayenne pepper
1 1/2 tsp ground coriander
1/2 tsp garam masala
2tsp garlic puree or crushed fresh garlic
2tsp ginger puree or grated fresh ginger
1/2tsp ground turmeric

Method:

1. Trim the rind and fat from the pork, then cut the meat into 5cm (2in) cubes and place them in a large mixing bowl.

2. Mix together all the marinade ingredients, then spoon the mixture over the cubed pork, coating it well, then set aside for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.

3. Heat the oven to 200°C/400°F/gas mark 6. Spread out the marinaded meat evenly in an ovenproof dish and bake in the centre of the oven for 30 minutes, or until the onions and the edges of the meat have browned.

4. Blend the coconut milk powder, if using, with 250ml of hot water. Transfer the pork mixture to a saucepan, pour the coconut milk over it and add the lemongrass, and salt to taste. Slowly bring the pan to a simmer, cover it and cook for a further 10-12 minutes.

5. Stir in most of the chopped chilli and coriander, reserving a little of both to garnish. Discard the lemongrass and serve.

Serving Suggestion: Serve with plain boiled rice and naan bread.