There are days when a hot curry is all you need to jumpstart your senses. This one is very spicy, perfect for winters and a standard staple at Indian restaurants around the world.
Pork Vindaloo always tastes better when prepared a day before you eat. This recipe can be used for Lamb and Beef.
Pork shoulder – 1 kilo, cut into medium pieces
Ginger paste – 1 1/2 tbsp
Garlic paste – 1 tbsp
Tomato (optional) – 1 small, diced
Onion – 1 large, finely chopped
White vinegar – 4 tbsp
Oil – 3 tbsp
Cayenne chilli powder (hot)- 1 tbsp
Kashmiri chillies (whole) – 10- 12
Turmeric powder – 1/2 tbsp
Salt to taste
Whole spices –
Black pepper corns – 1/2 tbsp,
Black mustard seeds – 1 tsp,
Bay leaf – 2,
cumin seeds – 2 tsp,
cloves – 6,
cinnamon stick – 1 inch.
Break whole Kashmiri chillies into small pieces and soak in vinegar for at least an hour. Dry roast whole spices in a skillet until aromatic. Grind the roasted spices along with Kashmiri chilli and vinegar into a paste. (add a little water if needed).
Pat dry the pork and cut into medium pieces and place in a large glass bowl, marinate the meat with ginger, garlic paste, spices vinegar paste, cayenne chilli powder and turmeric overnight or at least for 2 hours.
In a heavy based pot heat oil and sauté onions for 2 minutes, add marinated pork, diced tomato (optional), salt and cook on medium- high heat for 5 to 7 minutes or until the oil separates.
Add enough boiling water to cover the meat and mix well, cover and cook on low heat stirring occasionally until the meat is cooked and the gravy is to your preferred consistency.
Serve with hot boiled Basmati rice.