Pork Vindaloo
Time for a Friday night curry. This time I’ve gone the hard as nails Vindaloo! Some would say that this curry doesn’t exist in India and has been invented for us here in Britain. I have to say it’s not normally something I would order when out. Here is my version which is hopefully more refined and won’t blow your socks off quite as much. Happy Friday 🌶😊
The recipe
Pork Vindaloo
Ingredients
Marinade
Method
Mix the marinade ingredients together and add the pork, leave to marinade for at least 1/2 hour or anything up 10 hours.
Sauté the onions until golden. Now add the chilli powder and the pork including the marinade. Stir in a medium heat for 5 minutes. Season with salt. Add the flour and stir in thoroughly. Now add the stock and simmer for
1-11/2 hours until tender and the sauce has thickened.
Sprinkle with coriander and chilli and serve with basmati rice or naan.
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Mix the marinade ingredients together and add the pork, leave to marinade for at least 1/2 hour or anything up 10 hours.
Sauté the onions until golden. Now add the chilli powder and the pork including the marinade. Stir in a medium heat for 5 minutes. Season with salt. Add the flour and stir in thoroughly. Now add the stock and simmer for
1-11/2 hours until tender and the sauce has thickened.
Sprinkle with coriander and chilli and serve with basmati rice or naan.