Goa Pork Vindaloo

Goa Pork Vindaloo

Fresh Home-made Curry Paste

Pork marinated with a bit of the Curry Paste 

Jaggery ...an ingredient used in most Indian Curries 

The Goa Pork Vindaloo ready to be served!

We had it with this Mixed Blend of Wild & Wholegrain Brown Rice

RECIPE

Ingredients:

15 - 20 Whole Red Chillies (preferably Kashmiri type)

1 tsp Cumin Seeds

6 Cloves

 5cm (2in) Cinnamon Stick

10 Peppercorns

1/4 Star Anise

1 tsp Poppy Seeds

2.5cm (1/2in) piece of Ginger

6 plump Garlic Cloves

1 Tbsp Tamarind Pulp

4 tsp Cider Vinegar

65ml (2.5fl oz) oil

3 med Onions, finely chopped

700g (1.5lb) stewing Pork, cubed

800ml (1.3 pints) water

Salt

1/2 tsp Jaggery, to taste

15 curry leaves

Method:

• Deseed and soak the dried chillies in hot water to soften
• Grind the first 7 ingredients finely
• Tip ground spices into a blender, add ginger, garlic, tamarind pulp and cider vinegar and blend into a smooth paste
• Rub a little of the paste onto the cubed pork and marinate for minimum 15 minutes
• Heat the oil in a pan/pot and fry the onions for about 15 minutes until brown
• Add the spice/curry paste and fry a further 5 minutes, stirring constantly and add 2 tablespoons of water,  if necessary
• Add the pork and saute in the spice mixture for 5 minute
• Add 800ml (1.3 pints) of water, salt and jaggery to taste and cook over a low heat until tender
• Stir in the curry leaves and simmer for 3 - 5 minutes
• Your Goa Pork Vindaloo is now ready to be served.