"This spicy curry can be prepared with chicken, beef, mutton or pork. Traditionally, it is prepared with pork as the pork will render it's fat, adding flavour to it. A spicy and sour curry, vindaloo is best served with rice and a side dish of sambal acar nanas." - Eurasian Heritage Cooking, Quentin Pereira
Ingredients to prepare:
- Cooking Oil 4 tbsp
- Onion 1 peeled and sliced
- Garlic 20g peeled and sliced
- Ginger 20g, peeled and sliced
- Pork Shoulder 1kg, cubed
- Light soy sauce 2 Tbsp
- Potatoes 2, peeled and quartered
- Water 200ml
- Salt 1/2 Tbsp
- White vinegar 4 Tbsp
- Quentin's Vindaloo Powder Premix 4 tbsp
For Ground paste:
- Large Onions 2, peeled and sliced
- Ginger 10-cm (4-inch) knob, peeled
- Garlic 15 cloves, peeled
- Dried Chillies 100g (3 1/2 oz) cut into short lengths, soaked for 10 minutes, seeds removed
- Pound or grind together ingredients for ground paste until fine. Set aside.
- Heat Oil in pot over low heat and fry sliced onion, garlic and ginger until onion is soft.
- Add ground paste and Quentin's Powder Premix and fry until oil rises,
- Add pork and soy sauce and mix thoroughly.
- Add potatoes and water and simmer for about 15 minutes or until pork is tender. Add salt and vinegar. Remove from heat.
- Dish out and garnish as desired. Served hot.
- Do not be tempted to adjust the taste of the curry by adding more vinegar while the curry is still hot. When it is allowed to sit for a few minutes the taste of the vinegar will eventually kick in.