Recipe by Adelynn
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.
Top Review by 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
- 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
- 2 tablespoons coriander powder
- 2 teaspoons ground cumin
- 1 tablespoon ground fenugreek (this I omit)
- 1 1⁄2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 tablespoon chili powder (this is hot, so use your own discretion)
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon ground mustard
- 2 tablespoons vinegar (I use Japanese Rice Vinegar)
- 400 g tomatoes, skin removed,seeded and diced
Directions See How It's Made
- Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
- Rub well into meat and marinate preferably overnight.
- Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
- Stir in meat and bring to a boil.
- Add bay leaf.
- Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
- Add salt to taste.
- (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).