I have several of Meena Pathak’s books. Over the years, I’ve made a lot of her recipes and have never been disappointed.
She is responsible for some of the creative genius that goes into the products made by the authentic Indian food brand, Patak’s (notice the different spelling).
While I use Patak products occasionally, I really appreciate her books because all the recipes are from scratch, using none of the bottled items the family sells.
This book has recipes for family meals, easy entertaining, comfort food, special occasions and quick dishes. Pages 16 (half of 32) and 32 don’t have recipes, so I moved on to page 64 (32 x 2) and found a recipe I make all the time.
Here’s a great article about Pathak’s background and contributions to Indian cuisine.
1 tablespoon vegetable oil
5 cm (2 in) piece fresh root ginger, peeled and finely sliced
4 cloves garlic, finely chopped
450 g (1 lb) pork tenderloin, cut into 2.5 cm (1 in) strips
2 tablespoons sweet mango chutney
2 tablespoons hot lime pickle
2 tablespoons diagonally cut green shoots of spring onion
1 teaspoon chopped fresh coriander (cilantro)
Cover the pan, reduce the heat and cook for 5 minutes. Add a little water if the meat begins to stick. Turn off the heat, stir in the spring onion and chopped fresh coriander and serve. Serves 4.
How it played out
I’ve been making this recipe for a couple of years. It originally comes from page 171 in Pathak’s book, Tastes of India.
I was thrilled to find it on pages 64–65 in this cookbook (no recipe on page 32), so now I have a reason to share it with you.
We love this recipe. It’s one of my go-to curries that can be made in minutes. If you’re not a fan of hot lime pickle, try a mild or medium version or even lime juice.
All but two recipes in this cookbook also appear in my Tastes of India, so I gave this book to my friend, Caroline. The pic below is a glimpse of one of my Indian feasts, with the pork in the foreground.