There are a few Vindaloo recipes on this site, but from memory this is by far the easiest. The measurements are kept very simple and the whole thing can be prepared very quickly. The taste is also a revelation. Spicy and sour – an amazing combination which makes this dish unique to the region. It’s packed with flavour and also quite a bit of heat. Feel free to dial the heat up or down by adjusting the chilli. In my opinion, anywhere between 3-4 teaspoons is best. This is truly a taste revelation and quite unlike any vindaloo you’ll ever taste in a restaurant.
1 tablespoon poppy seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon brown mustard seeds
3-5 teaspoons hot chilli powder
1 tablespoon crushed garlic
1 tablespoon fresh ginger (grated)
1/2 cup peanut oil
1kg pork (4cm cubed)
1/2 cup cider vinegar
In a small frying pan, dry fry the poppy seeds, cumin, coriander and mustard for 1-2 minutes. Grind into a powder using a spice grinder or pestle & mortar. Stir in the garlic and ginger and set aside.
Heat the oil in a large, heavy based pan and when just hot, add the spice paste. Fry for 2 minutes, stirring constantly. Add the pork and continue to stir fry for 10 minutes. Pour in 325ml water and bring to a simmer.
Cover the pan, reduce the heat to low and simmer gently for 1 hour, until the pork is tender. Pour in the vinegar and cook for another 10 minutes. You can now scoop off the oil that has separated fairly easily to create a less calorific experience just before serving.
Best served with big bowl of fluffy basmati rice.