Pork Vindaloo
Over a year ago
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Ingredients
- 450g Pork, Diced
- 1 Large Onion
- 4 Cloves Garlic
- 1 Thumb Sized Piece Ginger
- 3 Whole Red Chillies
- 3 Tbsp Red Wine Vinegar
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cumin
- ½ Tsp Ground Cinnamon
- ½ Tsp Mustard Powder
- 2 Cardamon Pods (Seeds Only - Ground)
- 2 Cloves (Ground)
- ½ Tsp Salt
- ½ Tsp Freshly Ground Black Pepper
- 1 Handful Fresh Coriander Leaves
Accompaniment
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Description
Vindaloo is a dish originating from Goa, and was traditionally made with pork.
Method
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1
Roughly chop half of the onion, garlic, ginger and chillies and blend along with the red wine vinegar to a paste. Remove the seeds from one, two, or all three of the chillies, depending how hot you like it.
Brown the pork in a pan with a splash of olive oil, then add the other half onion until it turns translucent.
Add the spices and cook for a minute or so, then add the paste mixture.
Simmer the curry for an hour, until the meat is tender, adding a splash of water as required to keep the sauce loose.
Add the chopped coriander leaves shortly before serving, just allowing them to wilt.
Serve with basmati rice or naan.
Chef's Tips
If you want to make a 'saucier' curry, more like the one you would be served in an Indian restaurant, just add 400g Passatta or a tin of chopped tomatoes.
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