Where to start with the Vindaloo, the much maligned curry that is linked to drunks on a Saturday night ordering the hottest curry. This pork Vindaloo bares little resemblance to the mismatch of curry house sauces with added chillies to create the Vindaloo. An authentic Goan vindaloo does have heat but it is the depth of flavour from the spice mix and the vinegar that creates this curry. The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers.
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 5-10 dried red kashmiri chillies (or 3–6 hotter dried red chillies), halved, seeds shaken out
- 6 black peppercorns
- 3 green cardamom pods
- 4 cloves
- 2cm cinnamon stick
- Thumb sized piece of ginger, peeled, roughly chopped
- 1 bulb garlic
- 1 tsp mustard seeds
- 1 tsp fengureek seeds
- 1 tsp fennel seeds
- 10 curry leaves
- 3 tbsp. good-quality white wine vinegar, or to taste
- 400 g pork shoulder with some fat, in 1″ cubes
- Salt, to taste
- 4 tbsp ghee
- 2 large onions, finely chopped
- Sugar, to taste
In a heavy based pan place your dry seeds over a low heat to toast and release their oils, while the seeds toast place half the garlic, ginger and chillis in a food processor and blend to paste, add the vinegar.
In a pestle and mortar or spice grinder grind the cooled toasted spices to a fine paste, add to the garlic and ginger past and rub all over the diced pork, cover and place in the fridge for at least 4 hours.
In a large oven proof casserole heat the ghee, add diced onion, the remaining garlic, ginger and onions and cook until caramelised.
Add the pork and its marinade, cook until just coloured.
Add 1 tin of chopped tomatoes and 1 can of water. Place in covered casserole in preheated oven at 150 c, stir occasionally and add water if it looks to be drying, cook for two hours until pork is tender.
I serve mine with spicy sautéed potatoes.
This Goan pork vindaloo is not like takeaway or many restaurant curries and I hope you enjoy it.