Indian spiced pork fillet with cucumber, mint & cashew salad

Prep time 25 minutes Cook time 20 minutes

Serves 4 people



  • ¼ cup tandoori paste
  • ½ teaspoon ground turmeric
  • 1/3 cup Greek-style natural yoghurt (plus extra to serve)
  • 2 tablespoons lemon juice
  • 700g thick pork fillets, trimmed and cut in half
  • 2 large Lebanese cucumbers
  • 1/3 cup small mint leaves
  • 1/3 cup roasted cashews
  • 1 tablespoon lime juice
  • Warmed naan bread, lime wedges and mango chutney, to serve


  1. 1.
    Preheat oven to 200˚C/180˚C fan-forced.
  2. 2.
    Combine tandoori paste, turmeric, yoghurt and lemon juice in a ceramic dish. Season with salt and pepper. Add pork and toss to coat. Cover and refrigerate for 15 minutes.
  3. 3.
    Meanwhile, using a vegetable peeler, slice cucumbers lengthways into thin ribbons (discard centre seed core). Place into a bowl. Add mint & cashews, drizzle with lime juice and gently toss to combine. Chill until ready to serve.
  4. 4.
    Drain excess marinade from pork and place pork onto a roasting tray lined with baking paper.
  5. 5.
    Roast pork for 20-25 minutes or until almost cooked through. Transfer to a plate, cover and rest for 5 minutes.
  6. 6.
    Slice pork. Serve with cucumber, mint and cashew salad, extra yoghurt, warmed naan bread, lime wedges and mango chutney.

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