This curry is a recipe that my Indian Nana brought over to us from India.
It isn’t like the British take away ‘Vindaloo’ this dish is a spicy and tangy curry and should be mopped up with breads.
Using Belly pork which is cooked slowly so it melts in your mouth. It is spicy and sour with tamarind and vinegar giving a great sourness to the sauce.
It is a simple recipe, very easy to prepare but not lacking in flavour. It has a pretty different taste to most other curries, for me it brings back many happy memories.
- Serves 4
- 650g of belly pork
- 2 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 3 cloves of garlic, peeled
- 3” chunk of ginger, peeled
- 2 red chillies
- 2 tsp. paprika
- 1 tsp. turmeric powder
- 1 tsp. tamarind paste
- 50ml white vinegar
- ½ tsp. chilli powder (add a full tsp. if you like it spicy)
- 1 tbsp. tomato puree
- 1 tsp. sea salt
- Oil, for frying (sunflower is good)
- 1 onion, sliced
- 400ml tinned tomatoes, chopped
- 6 new potatoes, halved
- 30g fresh coriander, chopped
- Dry-fry the cumin and coriander seeds until you smell an aroma, add to a blender or smoothie maker and add the garlic, ginger, chillies, paprika, turmeric, tamarind, vinegar, chilli powder and tomato puree and blend into a paste.
- Season the meat with a teaspoon of salt and cook in oil until each side is white, remove and set aside.
- Add a little more oil and cook the onions until soft and slightly brown.
- Empty the pork back into the pan along with the paste and cook for 3 to 4 minutes, coating the pork with all the spices.
- Pour in the chopped tomatoes, then fill the can with water and pour into the curry. Stir and cook covered for around 25 minutes.
- Add the potatoes and cook in the sauce until the pork melts and the potatoes are super soft.
- Lastly, add the coriander, stir through and serve with breads.
Note: I also make this with ground spices, for this after the onions are browned, add all of the spices before adding the pork and coating them with the flavour. Then proceed to the tomato step.