Pork vindaloo

Prep: 10 mins
Cook: 60 mins
Pork vindaloo

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

Cover the dried chilies with 50ml of water and let them soak for about 5 minutes. Strain and keep the liquid aside. Slit the chilies and remove the seeds. Set aside.

Place a griddle over medium heat and brown the garlic for about one minute, while stirring non-stop.

In a mortar, grind together the chilies, the soaking water, garlic, cloves, turmeric, peppercorns, cumin and vinegar into a paste. Spread all over the pork in rubbing motions. Leave aside for about 15 minutes.

Pour the oil into a heavy casserole then set over medium heat. Cook the onions until tender. Add the meat, any remaining masala and the potatoes. Fry for 5 to 10 minutes.

Cover the meat with water. Place a lid over the saucepan and stew on low heat for about 30 to 40 minutes, while stirring continuously. Add some water if the curry becomes too thick.

When the meat is soft, turn off the heat and serve with rice. 

Serves
4-6

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Pork, Rice

Recipe Type
Dinner, Family Dinners, One Pot, Curry

Cuisine
Indian

Level of Difficulty
Easy

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