Pork Vindaloo.
Vindaloo is the classic fiery curry that originates in Goa.
The vin in the title refers to the vinegar that is added to tenderize the meat. the vinegar has to be balanced with other flavours, such as chilli. you can make this curry using other meats or vegetables but as the recipe was originally devised for pork, this is the meat it works best with.
Ingredients.
100 ml / 3 1/2 floz of oil.
1 large onion cut in half and sliced.
120 ml / 4 floz of white wine vinegar.
300 ml 1/2 a pint of water.
750g / 1 1/2 lb of diced boneless pork shoulder.
2 teaspoons of cumin seeds.
4 dried red chillies.
1 teaspoon of dried black peppercorns.
6 green cardamom pods.
2.5 cm / 1 inch piece of cinnamon stick.
1 teaspoon of black mustard seeds.
3 cloves.
1 teaspoon of fenugreek seeds.
2 tablespoons of ghee.
4 garlic cloves, chopped finely.
3.5 cm / 1 1/2 inch piece of ginger root, peeled and chopped finely.
1 tablespoon of ground coriander.
2 tomatoes, peeled and chopped.
250 g / 8 oz of potato, cut into 1 cm / 1/2 inch cubes.
1 teaspoon of light brown sugar.
1/2 a teaspoon of ground turmeric.
Salt.
Method.
1. Heat the oil in a large saucepan and fry the onion until golden brown, set aside.
2. Combine 2 tablespoons of the vinegar with 1 tablespoon of water in a large bowl, add the pork and stir together well, set aside.
3. In a food processor or blender, work the onions, cumin, chillies, peppercorns, cardamom, cinnamon, mustard seeds, cloves and fenugreek to a paste.Transfer to a bowl and add the remaining vinegar.
4. Heat the ghee in a frying pan and cook the pork until it is browned on all sides.
5. Stir in the garlic, ginger and ground coriander until fragrant, then add the tomatoes, potato, brown sugar, turmeric and remaing water. Add salt to taste and bring to the boil. Stir in the spice paste , cover and reduce the heat, simmer for 1 hour until the pork is tender.
Serve with plain boiled rice, and a selection of pickles and chutneys.
Serves 4 to 6.
