Indian Curry Pork Vindaloo garnished with coriander, by IndianMart UK

Pork Vindaloo Curry

Recipe by Indian Mart

4 Serves
1 hr 30 mins
N
Non-Veg
Medium
Mildly Spicy

Methods

1
Start with the marinade. Place all the spices except the turmeric in a dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
2
Place the warm spices in a food processor with the turmeric and blend to a fine powder. Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend until smooth.
3
Put the pork in a large glass bowl with the marinade and stir well to combine. Leave the pork to marinate for eight to 48 hours. The longer the better.
4
When ready to cook, heat the ghee or oil in a small saucepan over low heat. Add the garlic slivers and allow to cook gently for about 20 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and translucent but not browned.
5
Remove the garlic from the saucepan and set aside. Pour the ghee/oil you used to cook the garlic into a frying pan. When hot, add the curry leaves and mustard seeds.
6
When the mustard seeds begin to pop, toss in the chopped onions. Fry for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don’t burn.
7
Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.
8
Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering. Stir in the cooked garlic. squeeze the lemon juice over the top and serve

Ingredients

5 crushed
Medium chunk grated
1tsp
2
10
1tsp
2
1tbsp
1tbsp
1
1tsp
4
1inch
10
1/2tsp
4 finely chopped
75ml
2tbsp
1tbsp
800g of chunks
2tbsp
2 diced
2 diced

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