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Pork Vindaloo

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsCopper, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large brown onions (400g), chopped coarsely

  2. 5 cloves garlic, quartered

  3. 1 teaspoon ground cardamom

  4. teaspoon ground clove

  5. 1 teaspoon ground cinnamon

  6. 2 teaspoons ground cumin

  7. 2 teaspoons ground turmeric

  8. 2 teaspoons cracked black pepper

  9. 3 red thai chillies, quartered

  10. 2 teaspoons black mustard seeds

  11. 1 tablespoon grated fresh ginger

  12. 1/3 cup (80ml) white vinegar

  13. 1kg pork fillet, trimmed

  14. 1 tablespoon vegetable oil

  15. 1 large brown onion (200g), sliced thinly

  16. 2 tablespoons tamarind paste

  17. 2 large tomatoes (500g), chopped coarsely

  18. 2 cups (400g) jasmine rice

Instructions Jump to Ingredients ↑

  1. Blend or process chopped onion, garlic, spices, chilli, seeds, ginger and vinegar to a smooth paste.

  2. Trim any excess fat from pork; cut into 3cm pieces. Combine pork with a quarter of the curry paste in medium bowl; stir to coat pork all over. Cover; refrigerate 3 hours or overnight. Reserve remaining curry paste.

  3. Heat oil in large saucepan; cook sliced onion, stirring, until just soft.

  4. Add reserved curry paste; cook, stirring, over low heat 5 minutes.

  5. Add pork; cook, stirring, about 5 minutes or until pork changes colour. Stir in tamarind paste and tomato; bring to a boil. Reduce heat; simmer, covered, about 40 minutes or until pork is tender and cooked through.

  6. Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Serve curry on rice.

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