Prep 20 mins
Cook 1 hr 15 mins
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of "exotic" spices ! Once you've bought them for one recipe, you'll be using them over and over again for other curries. Enjoy !
- 6 cloves garlic, chopped and divided
- 1 inch fresh ginger, peeled and finely chopped,divided
- 4 red chilies, coarsely chopped and seeded (or not depending on your heat tolerance)
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- 4 tablespoons white wine vinegar, divided
- 3 tablespoons olive oil
- 2 onions, finely chopped
- 1⁄2 lb tomatoes, chopped
- 2 lbs pork shoulder, trimmed of fat and cubed
- 1⁄2 teaspoon salt
- 2 1⁄2 cups boiling water
- 5 curry leaves, chopped
- 6 whole cloves
- 1 cinnamon stick
- 1 teaspoon sugar
- In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
- Blend/chop until a homogeneous paste is formed.
- In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
- Add the spice paste and saute gently for 15 minutes.
- Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
- When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
- This should take 5 to 10 minutes.
- Add the salt and pour in the boiling water.
- Simmer, covered for 40 minutes to one hour until the pork is tender.
- I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
- You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
- Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
- Cook a further 5 minutes.
- Add the sugar and remaining vinegar, and more salt if desired.
- Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
While this was a well written recipe that resulted in a tasty stew of well cooked onions, tomato and tender meat, as a vindaloo, it was a bit underwhelming. I think it was under chillied and spiced for the amount of meat and would definately increase the ginger, cumin, turmeric, chili and salt and add a bit of Indian chilli powder.
Wow! This was good yesterday, when I made it, but it's absolutely fantastic today. I love the spice combination, especially the fenugreek. I did cut down considerably on the heat. I also added carrots and potatoes to make it more like a curry stew. Oh, and used dried curry leaves, as that was all I could get. They may have added a little flavor. Thank you very much for posting this recipe. I look forward to making it again.
This was the first Indian recipe I have tried that is made with pork and it was really great. I changed the cooking method just slightly- my food processor wouldn't really make a spice paste, so we added the onions and tomatoes and made an onion paste as I have made in many other Indian recipes. I didn't have the curry leaves (haven't been able to find them, I don't know why)- 'Zaar's kitchen dictionary says they "look like small bay leaves and smell like limes" so I used 2 bay leaves and 1/2 a fresh keffir lime leaf instead. I used black mustard seeds as that's what I have on-hand and that's what most Indian recipes I have made use. I was really impressed with the spicing. I thought it was just right, very well blended and balanced. We served over rice with Garbanzo Beans (chole) #91128 and a Madhur Jaffrey recipe for cauliflower with tomatoes and onion. Thanks for the great recipe- it was the highlight of my Indian feast. ;)