Pork Curry Kofta

Kofta: Put the onion, chillies, ginger, garlic, egg white, coriander, spices, salt and pepper in a small food processor and whizz to form a paste.

Put the pork in a large bowl and break it up with a fork. Add the breadcrumbs and paste and mix well. Take out spoonfuls of the mixture and roll into 18-19 egg-shaped balls. Place on a plate, cover and chill for at least an hour.

Preheat the oven to 200°C.

Curry: Dry toast the coriander, cumin and fennel seeds in a medium-hot frying pan for 1 minute or until fragrant. Transfer to a mortar and pestle and grind together.

Heat the oil in a large frying pan, add the onion and cook over a medium heat for 10 minutes. Add the ground spices, chilli powder, lemongrass and tomatoes, season with salt and cook together for 30 minutes.

While the sauce is cooking, line an oven tray with baking paper and transfer the kofta onto it. Spray the kofta lightly with oil and cook for 15-20 minutes until cooked through.

Add the coconut milk to the sauce, bring to a boil, reduce heat to a simmer for 20 minutes then add the kofta. Cook together for a further 5 minutes. Serve immediately with a sprinkling of coriander.