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Pork vindaloo

Gary Rhodes from Rhodes Across India
Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon Watch the video recipe

Pork vindaloo

Method

watch video

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.

Cooks Note: 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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Serves: 4-6

Prep: 10 min
Cook: 1 hr

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