We’ve all seen it, some pissed up pikey at the local Indian restaurant ordering Vindaloo just so he can show off to his equally chavvy mates/local slag bag. We’ve also seen them 20 minutes later with a pained expression on their face as they sweat their way through their meal. It’s fair to say that English Indian restaurants ramp up the heat in vindaloo as a matter of course these days but generally speaking, authentic Vindaloo, while spicy, isn’t laughably so.
RECIPE:
INGREDIENTS:
1kg pork (1inch cubes)
1 teaspoon cardomom seeds
1 teaspoon black peppercorns
4 dried red chillies
1 teaspoon cloves
1 cinnamon stick
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground corriander
1/4 teaspoon fenugreek seeds
4 tablepoons white vinegar
1 tablespoon malt vinegar
4 tablespoons vegetable oil
2 onions (finely sliced)
2 teaspoons ginger (finely grated)
3 tomatoes (chopped)
4 fresh green chillies (2 deseeded and chopped)
1 teaspoon brown sugar
DIRECTIONS:
In a pestle and mortar finely grind the dried chillies, fenugreek, cloves, cinnamon and peppercorns. Add the turmeric, coriander and cumin. Place in a large bowl, then add the white and malt vinegars and stir well. Add the pork and coat with the spice mix. Cover and marinate in the fridge for at least 3 hours.
Heat the oil in a large casserole pan and fry the oinion for 4-5 minutes until lightly browned. Add the garlic, ginger, tomato and chillies and stir for about a minute. Increase the heat then add the pork and fry for 3-4 minutes until lightly browned. Add 1 cup of warm water and reduce the heat to medium. Bring to the boil slowly to simmer gently. Add the sugar, cover tightly and simmer for about 1 1/2 hours stirring every 10 minutes or so. Check for seasoning.
SERVING:
Plain boiled rice or any kind of Indian bread. Also nice with another curry alongside either a dal such as Parippu or Chickpea Curry.
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