Pork vindaloo

Pork vindaloo marinade

The creamy version

The spicy hot Indian dish that has it's origin in Portugal. It's a dish that will test your spice cabinet.

Ingredients

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• 2lbs pork leg or pork tenderloin fillet, cut into ¾" thick medallions and flattened to 3cm under a large knife
• ½ teaspoon of salt
• ½ teaspoon freshly ground black pepper
• 4 whole cloves, ground
• ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
• 1 teaspoon turmeric powder
• ½ teaspoon mustard powder
• 1 teaspoon chili powder (or to taste)
• 2 teaspoons paprika powder
• 1 teaspoon freshly ground cumin seeds
• 2 teaspoons tomato puree
• 2 teaspoons sugar
• ½ teaspoon ground fenugreek seeds
• 1" ginger, grated
• 2 cloves of garlic, or to taste
• 2 medium onions
• 2 tablespoons brandy (sherry will do)
• 2 tablespoons malt vinegar (leftover red wine works)
• 1 whole dried chili, crushed, or to taste

Method

1. Make a paste with all of the spices, brandy and vinegar and rub well into the meat
2. Marinade overnight in a refrigerator
3. Gently frythe onions in a tablespoon of ghee until brown
4. Fry the meat for a few minutes with the onion
5. Lower the heat and cook gently for 35 to 40 minutes

Variations

See comments

Serving suggestions

• Serve with plain boiled rice and a mint and onion raita

See also

• A selection of vindaloo recipes

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