Vindaloo Curry
Yield: 4-6 servings
Cook Time: About 1 1/2 hours
Tips: Prepare, chop, mince, etc. all ingredients before beginning cooking process.
Suggestion: Delicious served with brown or white basmati rice.
Vindaloo Curry is a delicious Indian dish made with pork (or chicken), potatoes and an assortment of commonly used as well as Indian spices that give this dish its authentic Indian flavor. The curry sauce is made by pureeing sautéed onions with an assortment of other ingredients to create a flavorful paste, then simmering that paste with the meat, potatoes and other remaining ingredients.
One of the secrets to this curry sauce is the use of whole seeds in the pureeing process (mustard, fenugreek, cumin and coriander as well as whole peppercorns). These pureed whole seeds provide powerful flavor and texture, resulting in a vibrant sauce that beautifully drapes over light and fluffy Basmati rice.
Many grocery stores carry some Indian foods, but you will find all ingredients for this recipe in an Indian grocery store. It is common these days to find one or more Indian grocery stores in most neighborhoods, so shopping for the ingredients in this recipe is not only easy, it's an adventure you will probably want to experience again and again! Once you open yourself up to shopping for ingredients you've never used before, you will probably feel inspired to try new recipes that will add variety to your menu at home. The photo above shows this curry recipe made with chunks of pork loin, but you can certainly use any other favorite cut of pork (or chicken).
Many grocery stores carry some Indian foods, but you will find all ingredients for this recipe in an Indian grocery store. It is common these days to find one or more Indian grocery stores in most neighborhoods, so shopping for the ingredients in this recipe is not only easy, it's an adventure you will probably want to experience again and again! Once you open yourself up to shopping for ingredients you've never used before, you will probably feel inspired to try new recipes that will add variety to your menu at home. The photo above shows this curry recipe made with chunks of pork loin, but you can certainly use any other favorite cut of pork (or chicken).
Recipe▼
Ingredients
- scant 1/2 cup oil
- 1 large onion, sliced into half rings
- 1/2 cup white wine vinegar
- 1 1/4 cups water, divided
- 1 1/2 lbs. boneless pork, diced
- 2 teaspoons cumin seeds
- 4 dried red chilies
- 1 teaspoon black peppercorns
- 6 green cardamom pods
- 1-inch piece cinnamon stick
- 1 teaspoon black mustard seeds
- 3 cloves
- 1 teaspoon fenugreek seeds
- 2 tablespoons ghee
- 4 garlic cloves, minced
- 1 1/2-inch piece ginger root, minced
- 1 tablespoon ground coriander seeds
- 2 tomatoes, skinned and chopped
- 8 oz. potato (about 1 medium or 1/2 of a large potato), cut into 1/2-inch cubes
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground turmeric
- salt to taste
Directions
Heat the oil in a large saucepan and fry the onion until golden brown. Set aside.
Combine 2 tablespoons of the vinegar with 1 tablespoon of the water in a large bowl. Add the pork and stir together well. Set aside.
In a food processor blender, mix the onions, cumin, chilies, peppercorns, cardamom, cinnamon, mustard seeds, cloves and fenugreek to a paste. Transfer to a bowl and add the remaining vinegar.
Heat the ghee in a skillet or casserole and cook the pork until it is browned on all sides.
Add the garlic, ginger and ground coriander and stir until fragrant, then add the tomatoes, potatoes, brown sugar, turmeric and remaining water. Add salt to taste and bring to a boil. Stir in the spice paste, cover, reduce heat, and simmer for 1 hour until the pork is tender.
Serve with basmati rice and pickles.
Combine 2 tablespoons of the vinegar with 1 tablespoon of the water in a large bowl. Add the pork and stir together well. Set aside.
In a food processor blender, mix the onions, cumin, chilies, peppercorns, cardamom, cinnamon, mustard seeds, cloves and fenugreek to a paste. Transfer to a bowl and add the remaining vinegar.
Heat the ghee in a skillet or casserole and cook the pork until it is browned on all sides.
Add the garlic, ginger and ground coriander and stir until fragrant, then add the tomatoes, potatoes, brown sugar, turmeric and remaining water. Add salt to taste and bring to a boil. Stir in the spice paste, cover, reduce heat, and simmer for 1 hour until the pork is tender.
Serve with basmati rice and pickles.
