Olive Magazine
Fall-apart vindaloo with red onion mint chutney

Fall-apart vindaloo with red onion mint chutney

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 4-6

If you love curry, you'll love this vindaloo. Originating from Goa, our version is easy, made with pork and full of authentic spices. Serve with rice and homemade mint chutney at a dinner party for friends.

Nutrition:
NutrientUnit
kcal348
fat20.1g
carbs10.1g
fibre2.7g
protein30.3g
salt1.1g
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Ingredients

  • 1kg pork shoulder or neck, trimmed of excess fat
  • vegetable oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, chopped
  • 4 tbsp tomato purée
  • 3 tbsp malt or red wine vinegar
  • 1 tsp mild or medium chilli powder
  • 1½ tsp ground turmeric
  • 2 long cinnamon sticks
  • steamed to serve basmati rice
  • 1 small red onion, mixed with 1 bunch fresh mint leaves or coriander to serve

Marinade

  • 6 (seeds only) cardamom pods
  • 6 black peppercorns
  • 6 whole cloves
  • 5 Kashmiri or other long skinny dried red chillies, seeded
  • 2½ tsp cumin seeds
  • 2½ tsp coriander seeds
  • 5cm piece ginger, peeled
  • 4 cloves garlic, peeled
  • 3 tbsp malt or red wine vinegar
  • 1 tsp sugar

Method

  • STEP 1

    Cut the pork into large pieces and put them in a bowl. For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder. Grind finely, and put in food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for two hours or overnight for best flavour.

  • STEP 2

    Heat a large frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and add 2 tbsp oil, the onion and garlic. Cook until soft, about 10 minutes, on a medium-low heat. Add the meat with the reserved marinade, tomato purée, vinegar, chilli powder, turmeric and cinnamon sticks. Add 400ml water and stir. Cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender. Taste for additional vinegar, salt or sugar. Serve with steamed basmati rice, and some chopped red onion with mint or coriander.

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