It’s national Curry Week from 22-28th October and so it is that I bring you an entirely un-authentic but utterly warming and tasty cry version of a roast dinner. Curry AND roast dinner, eh? Who said you couldn’t have your cake and eat it? Throw your favourite spices at this recipe and treat it a bit like pulled pork. Serve with turmeric roasties (below) or salad, wraps, pickle and yoghurt or dhal (eg. like this).
Slow Roast Curry Pork with Turmeric Roasties

For the Pork:
Serving depends on size of pork loin joint
- 1 boneless pork loin with fat on it (I used a 1.5kg one)
- 1 thumb sized piece of ginger, peeled and grated
- 2 cloves garlic, crushed
- 2 tsp cumin
- 2 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 6tbsp yoghurt
- 1 red onion, sliced
- oil
- salt
- Mix the garlic, ginger and all the spices, except the turmeric into the yoghurt until you have a paste
- Take the netting off the pork (save it) and slice under the fat on the top of the joint so that you can lift it up like a flap
- Rub the yoghurt marinade into the top of the pork meat, lag the onion on top and put the fat down over it
- Score the fat and sprinkle the turmeric over it, rub it with olive oil and salt
- Put the netting back around the joint to hold it all in place
- Cook for 35 mins per 500g + 35mins
- Cook for 30mins at 220c (200 fan) then reduce to 180c (160 fan)
Turmeric roasties:
- Peel and chop potatoes into roast sized chunks
- Put in pan of water and bring to boil
- Simmer until the edges of the potatoes are just soft (only a few mins, if that)
- Drain
- Shake in a mixture of salt and turmeric + black onion seeds
- Preheat oven to 200c / 180 fan + put a deep baking tray in there with oil to heat up
- Place potatoes in hot oil and spoon it over then so they’re coated Roast for 1 hr until crispy.