Pork vindaloo
By: Gary Rhodes From: Rhodes Across India
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Pork vindaloo
- Prep time:
- 10 mins
- Cook time:
- 1 hr
- Serves:
- 4-6
Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon
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Tips and suggestions
- Cooks Tips...
- You can also use ready-boiled potatoes in this curry - add them to the vindaloo during the last 5 minutes of cooking.
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Ingredients
- 10-12 dried Kashmiri Chillies, (halve quantity if not Kashmiri)
- 1 head Garlic, cloves separated and peeled
- 1/4 tsp Cloves
- 1/4 tsp Turmeric
- 1 tsp Black peppercorns
- 1 tsp Cumin seeds
- 60ml Cider vinegar, or Goan palm vinegar
- 1kg boneless pork, from the leg, cut into 3cm cubes
- 60ml vegetable oil
- 2 red Onions, finely chopped
- 4 medium Potatoes, cut into 3cm cubes
Method
1. Soak the dried chillies for 5 minutes in about 50ml warm water; enough to cover. Drain the chillies, reserving any soaking liquid. Cut the chillies open and discard any seeds. Leave on one side.2. Heat a griddle over a moderate heat and toast the garlic cloves, stirring all the time, for about a minute.
3. Using a mortar and pestle, finely pound the chillies and their soaking liquid with the garlic, cloves, turmeric, peppercorns, cumin and vinegar to make a coarse paste. Rub this masala over the pork and set aside for 15 minutes.
4. Heat the oil in a sturdy casserole pan and fry the onions over a moderate heat until softened. Tip in the meat along with any masala and add the potatoes. Continue frying for 5-10 minutes.
5. Pour in enough water to barely cover the meat, put the lid on and simmer over a very gentle heat for about 30-40 minutes, until the masala has thickened and the meat is tender - stir the curry regularly to prevent it catching on the bottom of the pan. Add a dash more water during cooking if you think the curry needs it.
6. Serve with fluffy boiled rice. Vindaloo tastes even better if you make it the day before needed.
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Latest Comment
View all comments (5)Looks very good and even tastes lovely. Its tongue before the eyes.
simply an awesome recipe Gary you are my Idol please give my regards to Anthony you guys are wild and wicked Johnny C Fagan Pretoria South Africa
Agree with Robert - great for breakfast the next day! I felt there was too much pork in the recipe and would reduce the amount next time. I used small Jersey Royals for potatoes, and also add a small amount of fresh Ginger.
nice
Made this, eat half after making and the rest the next day, defiantly better the next day warmed through, not as hot too. Make sure you cut the potatoes up small or they don't cook in time and spoil the dish.