Vindaloo recipe
Ingredients
2 large onions, peeled and
sliced
2 tbs cooking oil
4 tbs vinegar
1 tsp brown sugar
1 tsp mustard seeds
1 tbs finely chopped garlic
1 tbs finely chopped fresh
ginger
1 tbs ground coriander
¼ tsp turmeric powder
Salt to taste
1kg (2lb) pork, cut into bitesized
pieces
1½ cups (375mL) of water
Steamed rice or warm naan
to serve
Masala Paste
¾ tsp roasted fenugreek
seeds
1 tsp roasted cumin seeds
1 tsp peppercorns
6–8 dried chillies, lightly
roasted
4cm (1¼in) stick of cinnamon
2 cardamom pods
2 tsp of water
Instructions
1 Saute the chopped onions in 1 tbs of cooking
oil until caramelised. Using a blender, blitz the
onion mixture until it becomes a paste and
set aside.
2 Combine the vinegar and brown sugar and
set aside.
3 Fry the mustard seeds in the pan you used
for the onions until they sizzle, then add the
chopped garlic and ginger and fry for another
2 minutes.
4 Mix in the ground coriander, turmeric
powder and salt. Add the pork pieces and
fry for around 6–8 minutes until they browned. Remove and set aside.
5 Make your masala paste by blitzing all the
paste ingredients together in a blender or
pestle and mortar.
6 In your original pan, add the remaining oil
and stir-fry the chopped onion paste and the
masala paste for 2 minutes. Stir in the vinegar
and sugar mixture and the water.
7 Add the browned pork pieces, and cook
until the meat softens and a thick gravy
is formed. Serve with steamed rice or
warm naan.
Ingredients
2 large onions, peeled and
sliced
2 tbs cooking oil
4 tbs vinegar
1 tsp brown sugar
1 tsp mustard seeds
1 tbs finely chopped garlic
1 tbs finely chopped fresh
ginger
1 tbs ground coriander
¼ tsp turmeric powder
Salt to taste
1kg (2lb) pork, cut into bitesized
pieces
1½ cups (375mL) of water
Steamed rice or warm naan
to serve
Masala Paste
¾ tsp roasted fenugreek
seeds
1 tsp roasted cumin seeds
1 tsp peppercorns
6–8 dried chillies, lightly
roasted
4cm (1¼in) stick of cinnamon
2 cardamom pods
2 tsp of water
Instructions
1 Saute the chopped onions in 1 tbs of cooking
oil until caramelised. Using a blender, blitz the
onion mixture until it becomes a paste and
set aside.
2 Combine the vinegar and brown sugar and
set aside.
3 Fry the mustard seeds in the pan you used
for the onions until they sizzle, then add the
chopped garlic and ginger and fry for another
2 minutes.
4 Mix in the ground coriander, turmeric
powder and salt. Add the pork pieces and
fry for around 6–8 minutes until they browned. Remove and set aside.
5 Make your masala paste by blitzing all the
paste ingredients together in a blender or
pestle and mortar.
6 In your original pan, add the remaining oil
and stir-fry the chopped onion paste and the
masala paste for 2 minutes. Stir in the vinegar
and sugar mixture and the water.
7 Add the browned pork pieces, and cook
until the meat softens and a thick gravy
is formed. Serve with steamed rice or
warm naan.