For years I’ve enjoyed curry, normally after umpteen pints and a stagger into the local Indian restaurant. I normally prescribed to “the hotter the better” club with Vindaloo being my usual order (normally making me hate myself the next morning while crying on the toliet suffering from the after effects)
As I got into cooking curries myself imagine my surprise when I found out that I hadn’t actually been eating a Vindaloo but just a blooming hot curry sauce.
Proper Vindaloos have a semi-Portuguese origin and are vinegar based. It is still very hot but the hot and sour nature of the dish makes it very different from what you normally expect
This dish from Madhur Jaffrey uses Pork although you could quite easily change this to lamb or beef. There are a few stages to the cooking of this but the vindaloo paste once made can be stored ahead of cooking and you could make a large batch and freeze it so its on hand.
You can control how many chillis you want to add if you want it hotter or less. I like to serve mine with a pullao rice and a naan and of course a nice cold beer!
Ingredients (Serves 4)
2 teaspoons cumin seeds
2-3 dried, hot red chillis
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
3inch cinnamon stick
1 1/2 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 1/2- 2 teaspoons salt
1 teaspoon light brown sugar
10 tablespoons vegetable oil
1 large onion peeled and sliced into half rings
4-6 tablespoons plus 250ml (8 fl oz) water
900g boneless pork cut into 1 inch cubes
1 inch cube fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, cloves separated and peeled
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1. Grind the cumin seeds, red chills, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a spice grinder. Put the ground spices into a bowl and add the vinegar, salt and sugar. Mix and set aside
2. Put the oil into a wide, heavy pan and set over a medium heat. Put in the onions and fry, stirring frequently until they turn brown and crisp.
3. Remove the onions with a slotted spoon and put them into a food blender or processor. Add 2-3 tablespoons of water to the blender and puree the onions.
4. Add this puree to the ground spices in the bowl. This is the vindaloo paste
5. Dry off the meat cubes with kitchen paper and remove large pieces of fat, if any
6. Put the ginger and garlic into a blender or processor and blend until you have a smooth paste
7. Heat the oil remaining in the pan over a medium-high heat. When hot put in the pork cubes, a few at a time and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all of the pork this way.
8. Now put the ginger-garlic paste into the same pan and turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric and stir for another few seconds.
9. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 250ml (8fl oz) water and bring to the boil
10. Cover and simmer gently for an hour or until the pork is tender stirring occasionaly