Indian pork cutlets with pineapple relish

Ingredients

• Indian pork cutlets
• 1/2 cup (150g) low-fat natural yoghurt
• 1/4 cup (75g) tikka masala paste
• 4 230g pork cutlets, fat trimmed
• 8 pappadums
• 3 cup steamed basmati rice (from 1 cup raw), to serve
• Pineapple relish
• 1 small pineapple, peeled, cored, diced
• 1 small red onion, cut into thin wedges
• 1 tablespoon small mint leaves
• 1 birdseye chilli, cut into thin strips
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon caster sugar