Step 1

Preheat the oven to 180°C and line a baking tray with baking paper.

Step 2

For the spice mix, grind ingredients in a mortar and pestle or processor with 1 tsp pepper to a powder. Spread 2 tbs on a tray.

Step 3

Melt half the butter, then brush over the pork fillets. Roll the pork in the spice mix.

Step 4

Melt 20g butter in a large frypan over medium-high heat, swirling to coat base. Add pork, reduce heat to medium and cook, turning, for 6-8 minutes until slightly blackened. Place pork on tray and roast for 5 minutes until cooked through. Cover and rest while you prepare the sauce.

Step 5

Wipe the pan clean with paper towel, then melt remaining butter over high heat. Stir in tomato, peppers and any remaining spice mix. Add beer, season and simmer for 5 minutes, stirring, until thickened.

Step 6

Meanwhile, heat oil in a large pan over medium heat. Toast mustard seeds, dahl and nuts for 1 minute, stirring, until seeds start to pop. Add curry leaves and spices, and stir to combine. Stir in rice and lemon juice until combined and warmed through. Season, then garnish with coriander.

Step 7

Slice pork and serve with the sauce and rice, topped with rocket and celery leaves.