A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
Ingredients
- 2 tsps black mustard seeds
- 1 tsp cumin seeds
- 2 tsps coriander seeds
- 3 cloves
- 140 g onions peeled and cgopped
- 5 plump garlic cloves peeled and chopped
- 2.5 cm cube fresh ginger peeled and chopped
- 2 tbsps cider vinegar
- 1 tsp cayenne pepper
- 2 tsps paprika
- 1/2 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- 560 g boneless pork shoulder cut into 2.5 cm cubes
- 3 tbs sunflower oil
- 340 g waxy red potatoes peeled and cut into 2.5 cm chunks
- 1/2 tsp sugar
Servings:
Instructions
- Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a spice grinder and grind as finely as possible. Put this spice mixture into a blender with the onion, ginger, garlic, vinegar, cayenne pepper, paprika and 3 tbsps water. Blend until smooth.
- Rub 1 tsp salt plus all the turmeric, black pepper and 2 tbsps of the spice paste from the blender over the pork pieces. Put into a plastic bag and refrigerate for at least 30 minutes or longer if wished.
- Pour the oil into a large, heavy, non stick lidded pan and set over a medium high heat. When the oil is hot add the remaining mustard seeds. As soon as they pop put in the remaining spice paste. Stir and fry for 5-6 minutes or until the paste is lightly browned.
- Add the pork with its marinade and stir for a minutes. Cover and reduce the heat to medium, then let the meat cook for about 10 minutes, stirring occasionally. The meat should get lightly browned.
- Add 750 ml water, the potatoes, 1/2 tsp salt and the sugar. Stir and bring to the boil. Cover, reduce heat to low and cook very gently for 50-60 minutes or until the meat is tender.
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