Pork Vindaloo

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 Sure! Here's a recipe for pork vindaloo:



Ingredients:

  • 2 pounds (900g) pork, cut into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 4-5 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to your spice preference)
  • 1 tablespoon tomato paste
  • 1 cup water
  • 2 tablespoons vinegar (preferably malt vinegar)
  • Salt to taste
  • Chopped cilantro (coriander leaves) for garnish

For the spice paste:

  • 6-8 dried red chilies, soaked in warm water
  • 6 cloves garlic
  • 1-inch piece of ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon turmeric powder
  • 1 tablespoon vinegar

Instructions:

  1. Start by preparing the spice paste. Drain the soaked red chilies and add them to a blender or food processor along with garlic, ginger, cumin seeds, mustard seeds, black peppercorns, turmeric powder, and vinegar. Blend everything until you get a smooth paste. Set aside.

  2. Heat the vegetable oil in a large, deep pan or Dutch oven over medium heat. Add the chopped onions and cook until they turn golden brown, stirring occasionally.

  3. Add the minced garlic and grated ginger to the pan and cook for another minute.

  4. Add the spice paste to the pan and cook for 2-3 minutes, stirring constantly to avoid burning.

  5. Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pan. Mix well with the onion and spice paste mixture.

  6. Add the tomato paste and cook for a minute to incorporate it into the mixture.

  7. Now, add the pork pieces to the pan and mix well, ensuring each piece is coated with the spice mixture.

  8. Pour in the water and vinegar, and season with salt to taste. Stir everything together.

  9. Reduce the heat to low, cover the pan, and let the pork simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally and add more water if needed.

  10. Once the pork is tender, remove the lid and cook for an additional 10-15 minutes to thicken the sauce slightly.

  11. Garnish with chopped cilantro (coriander leaves) and serve hot with steamed rice or naan bread.

Enjoy your delicious pork vindaloo!


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