Classic Vindaloo Curry

Ingredients:

For the Paste:
2 tsp whole cumin seeds
3 hot dried chillies (eg piri-piri)
1 tsp black peppercorns
1 tsp green cardamom seeds (remove from the pod)
8cm cinnamon stick
2 tsp black mustard seeds
1 tsp fenugreek seeds
5 tbsp white wine vinegar
2 tsp salt
1 tsp light brown sugar

150ml vegetable oil
2 onions, sliced into rings
3 tbsp water

6 tbsp Ginger garlic paste

450g pork shoulder, diced and trimmed of any excess fat

1 tbsp ground coriander seeds
1/2 tsp powdered turmeric

Method:

Lightly toast the whole spices for the curry paste then add to a spice grinder or coffee grinder and render to a fine paste. Transfer to a bowl and add the vinegar, salt and sugar. Mix thoroughly to combine then set aside.

Meanwhile, add the vegetable oil to an oven proof casserole dish and use to fry the onions over medium heat, stirring frequently, until they turn dark brown and begin to crisp up. Remove the onions with a slotted spoon and transfer to paper towels. Allow the onions to cool then transfer to a blender along with 3 tbsp water and render to a smooth paste.

Mix the onion paste into the vindaloo paste. Now add the meat to the oil in the casserole dish and batch-fry until the pork is lightly browned all over. Set the meat aside when done then add the ginger-garlic paste to the pot. Fry for a few seconds, stirring constantly, then add the powdered coriander and turmeric. Return the meat (and any juices) to the pan then stir-in the vindaloo paste. Stir to mix everything then add about 300ml water. Stir once more then bring the mixture to a boil.

Reduce to a simmer, add the lid, and cook for about 1 hour, or until the meat is cooked through and tender. Serve with rice.

For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page