Glasgow's finest... say what?
Tikka Masala often thought of as a strictly Indian dish originated in Glasgow. There are some who say it likely began in the British Bangladesh community and yet another version claims it came from a Pakistani chef living and cooking in the west end of Glasgow which brings us back to Scotland, full circle, right?
Whatever the original location: the U.K. the Middle East or far Middle East does not matter as much as the delicious taste and easy preparation for any brainy home chef.
This dish is like most simple dishes prepared by the Brainy Gourmet. It can feed a lot of people on very little. The secret is in the sauce. On a past blog, I made it using chicken and tonight using pork loin. The preparation is the same as it was using chicken.
Saute onion and green pepper in coconut oil until browned; then, push aside adding some olive oil to the same skillet and sear about 8 tender boneless pork medallions. Bring back the onion and green pepper, cover for 6 min on med. heat and then add 1 small can of tomato paste, 1/2 cup of yogurt, 1/4 cup of heavy cream, one tsp of either lemon juice or apple cider vinegar along with garlic, spices and fresh dried herbs.
Cover and simmer for 10-15 min on low heat stirring occasionally. In that time, prepare a side of rice. Once tender, drain and ladle onto a low lipped serving plate, place a dollop of butter in the middle. Then pour out the sauce and pork 'Tikka Masala'.
~Tutti a Tavola!
ps. unique flavor and color come from turmeric and a hint of coriander
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