Pork Vindaloo - A Classic Indian Curry
Ingredients
a dash of olive oil
1 onion, finally chopped
2 garlic cloves, pressed
2 teaspoons fresh ginger, grated
2 cinnamon sticks
10 cardamom pods
6 cloves
ca. 200 grams pork, cut into small chunks
2 teaspoons ground chilli
2 teaspoons sweet paprika
2 teaspoons turmeric
1 teaspoon ground cumin
(Adjust all the powder spices according to the desired spiciness, specially the chilli)
1 tin crushed tomatoes
1/2 cup chicken stock
3 tablespoons red wine vinegar
2 bay leaves
1 teaspoon sugar (I used brown sugar)
salt to taste
Fresh chopped coriander to garnish
Plain Basmati rice and nan (optional) to serve
Preparation
1
Heat the oil in a cooking pot (pressure cooking* pot if using), add the onion, garlic, ginger, cinnamon sticks, cardamon pods and cloves and sauté over medium heat until the onion is translucent.
2
Put in the meat, season with salt and lightly brown. Continue by adding the all the powder spices (chilli, paprika, turmeric and cumin) mainly following your heart, this really needs to be adjust to your taste. The measurements I gave you make a hot curry, but it won't make you shed tears. Stir and sauté until fragrant.
3
Add the tomato, stock, vinegar and bay leaves, stir to combine. Add the sugar and adjust salt and powder spices if needed.
4
Bring to a boil, cover and cook for 15 minutes after full pressure was reached if using the pressure cooker* (which I strongly recommend for this particular dish) or until meat is cooked and tender for regular cooking, around 45 minutes.
5
*Always follow your pressure cooker instructions and manage it with due care.
6
Garnish with fresh chopped coriander and serve with plain Basmati rice and nan if you have some. Enjoy! I had it with a rosé Rioja wine.
7
Note: I used a rice steamer to cook the Basmati rice, It is one of my valuable kitchen appliances, even if we don't eat rice so often.
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About
There are plenty of beautiful Indian soups that I will be sharing, but I'd like to start the Indian series with a legendary curry: Pork Vindaloo, I usually order lamb Vindaloo at Indian restaurants but today I've decided to try it at home with pork instead of lamb or chicken. Vindaloo is one of the spiciest Indian curries with a base of vinegar and garlic. It was brought to India by the Portuguese and later locally customised with the addition of chilli and more spices.
Yield:
2 servings
Added:
Tuesday, February 11, 2014 - 9:18am
