Tandoori Pork

Marinade

2 pieces (4-inches each) fresh ginger, peeled and finely chopped

12 garlic cloves, peeled and finely chopped

1 tablespoon each ground cumin, ground coriander, sweet paprika

2½ teaspoons garam masala (see note)

1 teaspoon ground fennugreek (see note)

2 teaspoons Indian chili paste (see note)

¼ cup mustard oil (see note)

5 tablespoons lemon juice

Pork

1 pork tenderloin (14 ounces), cut into 1-inch cubes

For serving

Naan bread

Plain yogurt

1 small cucumber, julienned

Combine all marinade ingredients in a nonreactive bowl. Add pork, toss to coat, cover and refrigerate at least 3 hours.

Prepare a grill for direct cooking over high heat. Thread pork onto skewers and grill 5 minutes on each side, or until cooked through. Warm naan briefly on the grill and serve with the pork, yogurt and cucumber.

Serves four.

Cook’s notes: These ingredients can be found in Indian and large Asian markets.

“My Grill” by Pete Evans (Weldon Owen, 2011)