Serving amount:
  • Pork fillet
  • 1 desiccated coconut pack
  • ATLAS mango pickle
  • ATLAS pork spice mix
  • 1 polenta sachet
  • 1 carrot
  • 1 cucumber
  • 1 brown onion*
  • 1 long green chilli
  • 1 lime
  • 1 ginger piece*
  • 1 coriander bunch*

Pantry staples: Salt, cooking oil or butter, olive oil 

Allergens: Onion

Specialised equipment: Frying pan, zester/microplane, citrus juicer (optional), lined baking tray 

Chef's note: Upama or Upma is a dish commonly found in Kerala and Tamil Nadu. It is traditionally made with semolina and vegetables and served as a porridge like dish for breakfast. 

* Use half of the onion and ginger provided.

* Coriander is to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Read the recipe carefully before you begin. Preheat oven to 200C fan forced. Wash the vegetables. Finely dice the onion*. Peel and grate or cut the carrot into matchstick size pieces. Grate or cut the cucumber into matchstick size pieces. Finely chop 2 teaspoon per person of the coriander stems*. Pick some of the coriander leaves. Finely dice the chilli. Zest and juice the lime. Mince or finely grate the ginger*. 

2. Coat the pork 

Roll the pork fillet in the spice mix, coating all surfaces. 

3. Cook the pork 

Heat a splash of oil in a frying pan over a medium heat. Cook the pork for 3 minutes, turning often, or until it is evenly browned all over. Transfer the pork to a lined baking tray and cook in the oven for 8 minutes or until cooked to medium-well. Set aside to rest for at least 5 minutes. 

4. Start the upama 

Meanwhile, heat a splash of oil or butter in a frying pan over medium heat. Add the onion, ginger and half of the chilli. Cook for 3 minutes or until the onion softens. 

5. Finish the upama 

Add the polenta and 1 cup of water per person. Bring to the boil. Reduce to a simmer for 5 minutes, stirring often, or until the water is absorbed. Add more water if required. You want to achieve a smooth porridge like consistency. Once the polenta is cooked, stir in the lime zest, half of the chopped coriander stems and salt to taste. 

6. Make the salad 

Combine the cucumber, carrot, desiccated coconut, the remaining chopped coriander stems and the remaining chilli. Season to taste with lime juice, salt and olive oil. 

7. Slice the pork 

Once the pork has rested, slice into 2cm thick rounds. 

8. To serve 

Divide the upama between serving plates. Top with the spiced pork pieces, salad and coriander leaves. Serve with the mango pickle.