Fresh tomato curry with thin pork chops

Snip four or five cuts around the edge of the thin pork chops with scissors so they do not curl when browned; use a knife on thicker chops.

Season with a pre-mixed blend of kosher salt, black pepper and a shake of cayenne.

Brown in a skillet with a little oil or clarified butter over high heat, about a minute and a half per side; remove the meat and keep the juices.

Reduce the heat to medium; add diced onions, minced ginger, diced jalapeno, sliced garlic and a pinch of salt, and cook a few minutes until the onions soften and turn translucent.

Add garam masala, turmeric and ground cumin and cook about a minute to wake up the spices in the fat.

Add the cut-up fresh tomatoes and a little tamarind paste and cook on medium, stirring occasionally, about 10 minutes until the tomatoes break down and collapse; add a splash of cold water if it thickens too much.

Off the heat, pass through a mesh strainer to remove the seeds, skins and fibrous ginger.

Return the sauce to the pan with the browned meat and its accumulated juices; bring gently back to a simmer on medium, tossing and basting the meat.

Simmer a couple of minutes for thin chops, until just cooked through; longer for chicken breast, an hour or more for a tough cut like lamb shoulder, adding water or broth to keep the consistency.

Taste and adjust with more salt and a few shakes of cayenne.

Serve with rice or naan; garnish each with a small dollop of yogurt, thinly sliced red onion, roasted cashews and cilantro leaves.