Pork Vindaloo

An ‘Authentic’ Vindaloo.

This curry is a recipe that my Indian Nana would cook, I think each of us in our family cook it our own way but all are delicious.

It isn’t like the English take away ‘Vindaloo’ this dish is a spicy and tangy curry and should be mopped up with breads.

It uses belly pork, which when cooked for a long time melts in your mouth. The tamarind and vinegar give 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

Ingredients:

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

Method:

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, set aside.

Heat the oil and cook the onions until browned, add the pork to the pan and cook until the outer surface is white. Add the paste and cook for 3 to 4 minutes, coating the pork with all the spices. 

Pour in the chopped tomatoes and stir well. Add water to the can, probably half a can and pour into the curry. Cook covered for around 25 minutes.

When the pork is nearly tender, add the potatoes and cook in the sauce until soft.

Lastly, add the coriander, stir through and serve.

blog 2

Enjoy xx

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Pork Vindaloo

  • Servings: 4
  • Difficulty: easy
  • Print

blog 2

by Lulu Lemon and Lace

Ingredients:

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

Method:

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, set aside.

Heat the oil and cook the onions until browned, add the pork to the pan and cook until the outer surface is white. Add the paste and cook for 3 to 4 minutes, coating the pork with all the spices. 

Pour in the chopped tomatoes and stir well. Add water to the can, probably half a can and pour into the curry. Cook covered for around 25 minutes.

When the pork is nearly tender, add the potatoes and cook in the sauce until soft.

Lastly, add the coriander, stir through and serve.

Lulu xxx

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