Malaysian Pork Vindaloo

Adelynn's Note:

This is from my favourite Malaysian chef, Amy Beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by Swedish DH, apart from basmati rice, I also add a side dish of potatoes (sauteed in butter until crisps) and homemade apple chutney to cut the heat. I normally add about 360 gms of skinned, seeded, and diced tomatoes to the vindaloo.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 3

• 500 g boneless pork (I use pork tenderloin)
• 2 -3 tablespoons margarine
• 1 onion , sliced (I use bombay onions - the big purple ones)
• 1 bay leaf
• salt

Marinade

• 2 tablespoons coriander powder
• 2 teaspoons ground cumin
• 1 tablespoon ground fenugreek (this I omit)
• 1 ½ teaspoons ground turmeric
• 1 teaspoon ground ginger
• 1 tablespoon chili powder (this is hot, so use your own discretion)
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 tablespoon ground mustard
• 2 tablespoons vinegar (I use Japanese Rice Vinegar)
• salt

My Option

• 400 g tomatoes , skin removed,seeded and diced

Directions:

1. Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
2. Rub well into meat and marinate preferably overnight.
3. Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
4. Stir in meat and bring to a boil.
5. Add bay leaf.
6. Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
7. Add salt to taste.
8. (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).

Reviews

[Thymestudio]

This was wonderful! Very easy to make and very flavorful. It made a rich smooth sauce. I made the marinade this morning and had the pork bagged all day. I used a medium heat chili powder and loved it. Thank you for posting. PAC-Fall07