Richly Fragrant Burmese-Style Pork Curry

• Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat.
• Fry the onion with the mushrooms for 1 - 2 minutes.
• Lower the heat to medium and add the garlic, turmeric, tomato paste, garam masala* and half of the ginger paste. Fry for 1 more minute.
• Add the stock, then bring to a boil and allow to simmer over a low heat for 2 - 3 minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Add the pork and cook for 3 - 6 minutes or until done. Season to taste with salt and pepper.
• Meanwhile, use a sharp knife to remove the skin and the white pith from the orange, then cut the flesh into segments.
• Roughly chop the coriander. Quarter the lime.
• In a salad bowl, combine the mango chutney with the juice of a quarter lime per person and the rest of the ginger paste.