Pork Vindaloo

This pork vindaloo is a classical dish that originated in the south of India. I used kashmiri chillies for a subtle spiciness and a bunch of tomatoes to create a of tasty gravy. This made enough curry 

sauce to fill our tummies and the leftovers where enjoyed the next day.


Preparation time: 15 minutes 
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: standard

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Serves 4


Ingredients
for
Pork Vindaloo

For the vindaloo paste

  • 2 dried Kashmiri chillies
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. black peppercorns
  • 1 tsp. black mustard seeds
  • 1 tsp. salt
  • 2 tsp. palm sugar
  • 1 tbsp. fruit vinegar (I use homemade pear vinegar but a good apple cider vinegar is a great choice as well)

For the vindaloo sauce

  • 700 gram / 1.54 lbs. stewing pork, cut into bite sized chunks
  • 4 tbsp. coconut oil
  • 1 x 410 gram / 14.5 oz. can peeled tomatoes
  • 1 x 70 gram / 2.5 oz. tomato paste
  • 400 gram / 14.1 oz. cherry tomatoes, halved
  • 2 medium sized onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 x 2.5 cm / 1 inch piece of fresh ginger root, peeled and finely chopped
  • 1.5 tsp. turmeric powder
  • 1 cinnamon stick
  • 1 x 410 gram / 14.5 oz. can coconut milk
  • 10 pods green cardamon, crushed
  • 1/2 bunch fresh cilantro leaves

Directions

  • Add coriander seeds, cumin seeds, peppercorns, chillies and mustard seeds to a pan and roast them for about 2 minutes till they begin to develop a fragrant smell
  • Remove them from the pan, add them to a food processor and grind into a coarse powder
  • Add palm sugar, vinegar and salt, blend all ingredients into a paste and put it aside for the time being
  • Add half the oil to a deep pan or pot and braise the onions on medium heat for about 10 minutes or till they are golden brown, stirring them regularly
  • Add ginger, garlic, cinnamon, turmeric and cardamon and braise for another 3 minutes
  • Next add canned tomatoes, tomato paste, cherry tomatoes and coconut milk, stir briefly, cover with lid and once the curry is beginning to boil again, reduce the heat and let all simmer for 10 minutes
  • In the meantime add the remaining oil to a skillet and fry the pork pieces on high heat till they are brown on all sides
  • Add vindaloo paste and meat to the curry, cover with lid and let it gently simmer for 60 minutes
  • Garnish with some cilantro / coriander leaves and serve with a bowl of steamed rice or naan bread



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This recipe was inspired by Ulli1990. You can find his recipe in German language here.


Madras Chicken Curry


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