When I bought the Pork steaks, they had – Vindaloo – written all over them. It has been a while since I last cooked a Pork Vindaloo. Having deviated from the published – Pork Vindaloo Recipe – last time, the outcome was – Dry – and very much in keeping with the Hector style of Curry. I do not appear to be capable of cooking a – Soupy Curry – but today I was determined to produce something with an abundant Masala.
The Pork was marinaded in Red Wine Vinegar and some Vegetable Oil overnight. I had more Pork than I realised, near enough the kilo. As a consequence, teaspoon measurements for the Spices did not feel appropriate, dessert spoons it would be.
I assembled the array of Whole Spices: Coriander Seeds, Green Cardamom, Black Peppercorn, Cloves, Cumin Seeds, Methi Seeds, Poppy Seeds, Star Anise, Bay Leaves, Curry Leaves, Dried Red Chillies and Cinnamon Bark.
This Garam Masala was fried in Oil before adding Tomato Purée, a technique I have been employing of late. The resulting melange was set aside. Recently I have been blending at this point, today I decided that everything would stay whole. The plan was to cook everything in the slow cooker then blend the Masala much later.
Two large Onions were therefore coarsely chopped and fried in the wok which I deliberately had not washed after preparing the – Garam Masala. A new tub of Garlic Paste was opened today, different from the customary Minced Garlic. Marg had written off some Cherry Tomatoes, these would complement the usual tin.
Turmeric, Chilli, Coriander, and Cinnamon powders and Dried Methi were about the last items to be added to the seemingly ridiculous mass which I had assembled. Tamarind, I must have Tamarind, again a new pot opened today. Four Green Chillies felt – safe – as did the quantity of Salt.
The Pork and its marinade were placed in the slow cooker and the rest piled on top.
Finally the uncooked Potatoes were stirred in.
Left as is, another Dry Curry would surely follow. Enough Water to bring the contents up to the rim of the slow cooker was added.
If I’m going to blend the Masala, then all of the Meat and Potato will have to separated at some point, a challenge.
Six hours later
The plan was to decant the solids and leave the Masala. It became apparent that some of the Pork had shredded thus thickening the majority of the Masala. That which was left was a Shorva, Hector’s first? There was nothing here to blend, so having picked out the Cinnamon Bark and Bay Leaves the Meaty Masala went back into the slow cooker.
With the Fresh Coriander and powdered Garam Masala added, there was another hour of cooking. Tonight, no other – foliage – I was hoping that the intensity of Flavours in the Vindaloo would suffice.
Pork Vindaloo
The abundance of Masala meant that this had to be a Curry served with Rice. There was no Oil residue, I hadn’t used anything like the quantity suggested in my Curry Course Recipes which are posted here. My plateful somehow contained the remaining Cinnamon Bark and nearly all of the Cardamom. The Peppercorns and Cloves had become suitably soft, so no grittiness from them.
A big, full on, blast of Clove and Cinnamon with a tang from the Red Wine Vinegar is what I was hoping for, success. This Curry was quite a departure from the Hector norm, though the smokiness for the Dried Red Chillies did add an air of familiarity.
The Spice was potent, not back of the throat burning, a big mouth-feel of Spice. This was easily within Hector’s level of tolerance, but it was clear Marg would have something to say. Still, she ate on.
The Meat was seriously Tender, as stated, some had shredded, turned to pulp. I cut a piece of Potato in half, the resistance astonished. How could the small-cut Potatoes not be cooked after so many hours? This turned out to be a rogue piece. The rest were fine and full of Flavour from the Masala.
Marg’s verdict:
A strong Curry taste. It smelled and tasted very – Curry. The meat was very tender, and I enjoyed the chunky pieces of potato. A little too strong for my tastebuds, but a rich and tasty Masala.
Lamb, Mutton specifically, would have been more robust than the Tender Pork. This was a Curry with an intensity of Flavour (and Spice) that one could never purchase in a Mainstream Takeaway, so I felt well justified in serving this.
I feel a back to basics Lamb Curry coming next. The slow cooker certainly adds a different dimension to the outcome. Also, having just put – Lamb Achari – into the Curry-Heute – search – box, I cannot believe it is six years since I last had one.