This Vindaloo does not have to be served – Super Spicy – it does, however, take hours of preparation.
Pork Cutlets 1kg
Red Wine Vinegar 3/4 bottle
Onions 2 medium
Vegetable oil 0.2l
Ginger 5 cm cube
Garlic 4 cloves
Chilli powder 1.0 teaspoon +
Turmeric 1.0 teaspoon
Cumin seeds 1.0 teaspoon
Salt 1.5 teaspoon
Tinned tomatoes 1
Black cardamoms 2
Cinnamon bark 3 pieces
Tomato puree 2 teaspoon
Green chillies 1 +
Potato (Aloo) 3 medium-large
Fresh Coriander 1/4 bunch
1) Cut the Pork into bite-sized pieces, trimming off any fat.
2) Pour enough Red Wine Vinegar over the Pork to cover and leave to marinade overnight in the fridge.
3) Chop the onions into very small pieces and add to the saucepan with the oil.
4) Peel the ginger and grate it, chop the garlic finely, add to the onions.
5) Add water if the mixture sticks or dries until the onions are softening to a mash. (at least 20 minutes)
6) Add the chilli powder, chopped green chillies, turmeric, salt, tomatoes, cardamoms, cinnamon, cumin and tomato purée.
7) When the Vegetable Oil rises to the top, the Masala can be deemed to be cooked, set aside to cool.
8) Peel the potato and chop into ‘cubes’ about the size of the Pork pieces, boil in a separate pot.
9) After ten to fifteen minutes, with the point of a knife, test to see if the potatoes are soft, set aside.
10) For an authentic Indian Masala, blend the Masala when when cool enough to do so.
11) Add the Pork to the Masala and cook for ten minutes on medium heat..
12) Add the cooked Potatoes, cook for a further five minutes on a low heat.
13) Garnish the Pork Vindaloo with the Fresh Coriander.
14) Serve with Basmati Rice.