Restaurant-style Pork Vindaloo

Ingredients:

2 tbsp vegetable oil
3 tsp hot chilli powder
3 green chillies, finely chopped
2 tbsp malt vinegar
300ml basic curry sauce
500g pork, cubed
3 garlic cloves, minced
1 1/2 tbsp basic onion paste
coriander leaves, to garnish

Method:

Heat the oil in a wok. When hot, add the pork in batches and fry until well browned all over then remove with a slotted spoon and set aside as you cook the next batch. When the last batch is fried, remove from the wok, add the garlic and green chillies and fry for 20 seconds.

Now pour the curry sauce into the wok and bring to a simmer then stir in the chilli powder and return the meat to the pan. Cook, stirring frequently, for about 20 minutes, or until the pork is cooked thorough then add the malt vinegar. Continue cooking for 5 minutes more.

Now add the basic onion paste. Stir to combine and cook for 2 minutes more. Turn into a warmed dish, garnish with the coriander and serve.

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