Heat the butter in a pot and brown the fillets. Season with salt and pepper and turn the fillets with tongs. Lower the heat, remove the fillets with tongs and let them rest on a plate. Add the peas and 1 ecodose of coconut milk (diluted with water) to the pot. Stir with a wooden spoon, then add the curry and a bit of salt and mix again. Put the fillets back into the pot, add vegetable oil, cover with a lid and cook for 2 minutes, starting from when you hear the first whistle. Turn off the heat. Let the air out of the valve and remove the lid. Remove the pork fillets and let them rest for 2 minutes on a cutting board. Turn the heat back on and let the sauce thicken for 1-2 minutes until it reaches the desired consistency. Taste and adjust salt if necessary. Cut the fillets into slices and serve them with peas, the gravy and mint leaves.