Grilled Pork Vindaloo - cooking recipe

Ingredients

4 None medium potatoes, quartered (about 2 lbs)
1/3 cup hot curry paste
1 cup yogurt
4 None pork cutlets (about 2 lbs)
2 tbsp finely chopped fresh mint
1 tbsp lime juice
1 None small cucumber, peeled and cut into thin ribbons
1 None medium carrot, peeled and cut into thin ribbons

Preparation

Boil, steam or microwave the potatoes until tender, then drain and leave to cool.
Combine the curry paste and 1/4 cup of the yogurt in a large bowl. Add the cutlets and potatoes and turn to coat, then season with salt and pepper.
Cook the cutlets and potatoes on a heated, oiled grill (or in batches in a lightly oiled large frying pan) until cooked through. Remove from the heat, cover, and leave to stand for 5 mins.
Meanwhile, combine the remaining yogurt with the mint and lime juice in small bowl.
Serve the pork with the cucumber and carrots, the mint yogurt and naan bread, if desired.