This curry is not just my favourite, but also holds a connection with Portugal. Most Indian's don't eat pork, and this recipe hales from Indian Christians originating in Goa, as a result of the Portuguese occupation. The Portuguese brought with them wine and vinegar, combining these ingredients with Indian spices to create the Vindaloo, deriving from the Portuguese 'carne de vinha d'alhos'. This curry is infamous for being spicy, but I prefer to use less heat focusing more on the sweet and sour flavours.
Ingredients: (Checkout Koh-i-Noor Indian corner shop near Intermarché)
2 tsp cumin seeds
2-3 dried chillies (less for more subtle heat)
1 tsp black peppercorns
0.5 tsp cardamon seeds
7.5 cm stick of cinnamon
1 .5 tsp black mustard seeds
1 tsp fenugreek
5 tbsp white wine vinegar
1-2 tsp salt
2 tsp light brown sugar
10 tbsp veg oil
2 medium onions (sliced fine rings )
4-6 tbsp plus 250 ml water
900 g pork fillet cut into 2.5cm cubes ( I like lombinho, the tail of the fillet )
2.5 cm cube of fresh ginger
1 small, whole head of garlic separated and peeled
1 tbsp ground coriander
0.5 tsp turmeric
1. Grind the cumin, chillies, peppercorns, cardamom, cinnamon, mustard seeds and fenugreek using a herb/coffee grinder. If you don't have a grinder buy spices pre ground (fresh ground tastes more authentic)
2. Put your spice mix in a bowl, and stir in the vinegar, salt and sugar, then set aside.
3. Add the oil to a wide, heavy pot and set over a medium heat. Fry the onions, stirring frequently until brown and crisp. Remove to a food processer using a slotted spoon.
4. Add 2-3 tsp of water and puree the onions, then combine the puree with the spice mix (this is vindaloo paste, it can be made ahead of time and frozen ).
5. Now add the ginger and the garlic to the food processor, alongside 2-3 tsp of water, blend to a smooth paste and set aside.
6. Take the pork meat, dry off with a paper towel , remove large bits of fat and cut into cubes.
7. Now heat remaining oil in the pot on a medium heat and brown off the pork cubes a handful at a time. Remove each batch with a slotted spoon and put aside.
8. Keep the pot on the hob, and add the ginger and garlic paste stirring for a few seconds before adding the ground coriander and turmeric, and stir again for a few seconds. Now add back the meat, with any accumulated juices, the Vindaloo paste and 250 ml of water.
9. Bring to the boil, cover and simmer gently for a least an hour, until the pork is tender and sauce thick and rich. (stir a few times during the cooking period)
I like to serve this curry alongside Bombay potatoes, spiced cabbage and saffron basmati rice. I hope you enjoy!