Pork Vindaloo Anjum Style

We eat curry at least once a week in our home and I always make my own as I'm not too fond of the amount of oil in a take-out.  I adore flavoursome curries with a little kick and this Vindaloo is hot, now not as mind blowing as you'll find in your local Indian. It's totally delicious and will take around 2 hrs of slow cooking to produce it's wonderful aromatic flavours. Of course the term Vindaloo means that vinegar has been added to the recipe. You'll notice just a hint of sharpness derived from it in the finished result.
You can roll this up in tortillas with lettuce & sour cream as you would do Fajitas 

The recipe is courtesy of Anjum Anand , why try to devise one when this is authentic Indian and total perfection.

You could easily substitute the pork for stewing beef or lamb. If you prefer chicken then make the sauce and add the chicken around half way through the required cooking time.

 

Ingredients:-

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5 black peppercorns, left whole
• 2 green cardomon pods, seeds only
• 2 cloves
• 1cm/½in piece cinnamon
• 1cm/½in piece ginger, peeled and chopped
• 7 garlic cloves, peeled and left whole
• 3 fresh red chillies
• 3 tbsp white wine vinegar 
• pinch salt
• 350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes
• 100g/3½oz pork belly, cut into 2.5cm/1in pieces
• 65ml/2½fl oz vegetable oil
• 1 small onion finely chopped
• ¾ tsp mustard seeds
• handful cashew nuts

To serve (optional)

• 220g/8oz basmati, cooked according to packet instructions
• 4 wheat tortillas
• 2 handfuls chopped lettuce
• 4 tbsp soured cream

 

 

 

using a spice grinder. grind the cumin, coriander, peppercorns, cardomon, cloves and cinnamon to a fine powder

1. In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
2. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours.
3. Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
4. Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
5. Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
6. Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
7. To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.