Discover how delicious an authentic vindaloo can be with Cyrus Todiwala's wonderfully piquant, flavourful recipe for this classic Goanese dish
Pork vindaloo
Method
1. First prepare the piri-piri masala. Put the dried chillies, garlic, ginger, coriander, cumin, cinnamon and peppercorns in a bowl.
2. Pour over the vinegar to cover, then cover tightly and set aside for at least 3 hours, preferably overnight.
3. Grind the chilli mixture a smooth paste. If using a blender you may need more vinegar. Add the vinegar a little at a time, taking care not to make the paste runny.
4. Heat the vegetable oil in a large, heavy-based saucepan on a medium heat.
5. Add the curry leaves and fry, stirring now and then for a few seconds, then add the pork, mixing well.
6. Next stir in the onions and fry until a deep golden brown.
7. Stir in the piri-piri masala and cook until well browned.
8. Stir in the stock or water, then add the tamarind and sugar, bring to the boil and simmer for about 25 to 30 minutes or until the pork is cooked through.
9. Halfway through the cooking time, add the uncooked peeled baby potatoes and shallots.
10. Season with salt then serve with pulao rice.
Cook: 45 min
Ingredients
2 tsp vegetable oil6 fresh curry leaves
3 Onions, finely chopped
150g piri-piri masala, see below for recipe
800g leg of pork, cut into 2cm cubes
250ml chicken stock or water
1 tbsp tamarind pulp, or paste, or 1 tsp tamarind concentrate
1 tsp Sugar
12 baby potatoes
8 small shallots
1 tsp Salt
For the piri-piri masala
20g large dried red chillies, broken or snipped into pieces50g fresh root ginger, coarsely sliced
200ml palm vinegar
10 garlic clove, coarsely sliced
1 tbsp Coriander seeds
1 tsp Cumin seeds
2 cm cinnamon stick
5 Black peppercorns
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