Pork Vindaloo

A pungent, strongly flavoured curry from the west coast of India, Pork Vindaloo is for those who like really hot curries.

If you do not have the whole spices and an electric blender, use ground spices. Serve the vindaloo with plain boiled rice, yogurt and an onion and tomato salad.2-inch piece fresh root ginger, peeled and chopped

4 garlic cloves, chopped

1½ teaspoons hot chilli powder

2 teaspoons turmeric

1 teaspoon salt seeds of

6 whole cardamom

6 cloves

6 peppercorns

1 x

2-inch cinnamon stick

2 tablespoons coriander seed

1 tablespoon cumin seed

5 fl. oz. wine vinegar

2 lb. pork fillets, cut into large cubes

4 curry leaves (optional)

3 tablespoons vegetable oil

1 teaspoon mustard seed

5 fl. oz. water

Put the ginger, garlic, chilli powder, turmeric, salt, cardamom seeds, cloves, peppercorns, cinnamon stick, coriander seed, cumin seed and the vinegar into an electric blender. Blend the mixture at high speed for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds. Add more vinegar if necessary and blend until the mixture forms a smooth liquid paste.

Place the pork in a large mixing bowl and mix in the spice paste. Cover the bowl and set it aside to marinate for 1 hour at room temperature. Lay the curry leaves, if you are using them, on top. Re-cover the bowl and place it in the refrigerator for 24 hours, turning the meat 2 or 3 times during that time.

Two hours before cooking time, remove the bowl from the refrigerator and set aside at room temperature.

In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the mustard seed. Cover the pan to stop the seeds from spattering and when they stop popping, add the pork, all the marinade and the water. Stir to mix and bring the mixture to the boil. When the curry boils, reduce the heat to low, cover the pan and simmer for 30 minutes. Un-cover the pan and continue cooking for a further 30 minutes or until the pork is very tender and the sauce is neither too thick nor too thin.

Remove the pan from the heat. Spoon the vindaloo into a warmed serving dish. Serve immediately.

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