Scale

1 heaped tsp ground cumin
½ tsp chilli <g class=”gr_ gr_155 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep” id=”155″ data-gr-id=”155″>flakes (</g> or powder)
½ tsp ground cardamom
¼ heaped tsp ground cloves
1 tsp cinnamon
1 tsp black pepper
2 dried bay leaves (finely crushed)
1 tsp salt
3 tsp apple cider vinegar (or lemon juice)
2 tbsp mustard oil (or olive oil)
1½ tbsp honey
100 g greek yoghurt
6 x 200 g pork loin steaks* (2 cm or 1 inch thick)
2 tbsp olive oil (for cooking)

3 tbsp butter
1 tbsp olive oil
1 tbsp brown mustard seeds
10 fresh curry leaves
1 onion (finely diced)
100 g samphire (trimmed if necessary)
400 g warrigal greens leaves (washed & rinsed well (or used baby spinach leaves))
100 g wild mustard leaves (washed & rinsed well)
4 tbsp water
100 g paneer (crumbled (or use firm feta cheese))
salt & freshly milled black pepper (to taste)

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Combine all ingredients (except pork and 2 tbsp olive oil) and stir well. Lay the pork loin steaks into a flat, non-corrosive dish and smear on all sides with the marinade. Alternatively, put the pork into a plastic bag, add the marinade and give it a good massage.
Allow the pork to marinade overnight.
Scrape off any excess marinade before cooking the following day. Too much will make it burn.
To cook the pork, heat a pan over medium heat. Add the 2 tbsp olive oil, swirl it around and lay the pork steaks even over the pan. You may need to do this in two pans, or in batches.
Cook the pork for 6 minutes, without turning. Turn the pork over and cook the other side for 2 minutes. Remove the pork from the pan and allow it to rest on a plate or board for a further 2 minutes, <g class=”gr_ gr_153 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling” id=”153″ data-gr-id=”153″>after-which</g> it will be perfectly juicy. Serve immediately.

Heat a large saucepan over med-high, toss in the butter and oil and allow it to melt. Scatter in the mustard seeds and curry leaves (they will pop and crackle!) and stir with a wooden spoon for about 1 minute.
Add the onion and sauté for about 5 minutes, or until opaque. Add the samphire to the onions and quickly stir to incorporate, then add the warrigal greens and mustard leaves.
Stir constantly so the leaves wilt from the heat. After about 10-20 seconds, add the water and keep mixing it around, then crumble in the paneer. Turn off the heat and season to taste.
You can serve it immediately or at room <g class=”gr_ gr_150 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep gr-progress” id=”150″ data-gr-id=”150″>temperature,</g> if you like.

Peel the onions, cut them in half and slice them thinly. Break up each slice so that they fry easier.
Put the oil into a large saucepan over medium heat. Simply fry the sliced onion in the oil, in batches, until nicely browned and slightly golden. Don’t add too many as the oil may bubble over. Scoop the onions out and drain on paper towels. Season with the salt and cumin seeds while still hot. Allow to cool completely before using.

Boil the chats until just cooked. Drain and press them down slightly, to flatten.
Preheat the oven to 230°C.
Line a baking tray with baking paper, top with the oil and put it into the oven for 10 minutes.
Arrange the potatoes on the hot pan, turn over to coat the other side in oil, then season with salt, pepper and turmeric. Bake for 15-20 minutes, or until golden and crispy around the edges.
Serve immediately, scattered with a little more turmeric, of you like.