Fall-apart vindaloo with red onion mint chutney

Name: Fall-apart vindaloo with red onion mint chutney
Total time: 3 h
Yield: Serves 4-6
Cuisine: Indian
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; 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

Published: December 19, 2014 at 2:33 PM

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Serves 4-6

A little effort

Total time: 3 hrs

+ marinating

0 reviews

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

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Alternatives

Complete the dish

Discover more delicious curries such as our paneer and chickpea curry, lamb rogan josh and chicken tikka masala. Enjoy with our delicious pilau rice or naan bread.

Ingredients

Nutrition

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

Nutrition: per serving

kcal348
fat20.1g
carbs10.1g
fibre2.7g
protein30.3g
salt1.1g

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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