Pork Vindaloo

Ingredients

• 1kg trimmed pork shoulder or neck fillet, cut into chunks
• 1 large onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 green chillies, roughly chopped
• small bunch coriander, roughly chopped
• olive oil
• ½ tsp turmeric
• ½ tsp ground fenugreek seed
• 3 ground cloves
• cardamom seeds from 3 pods, ground
• 200g basmati rice, cooked, to serve
• 2 red chillies, chopped
• 2 garlic cloves, crushed
• thumb-size piece root ginger, grated
• 1 tbsp tamarind paste
• 4 tbsp red wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Blend the chopped onion, the 2 chopped garlic cloves, the green chillies and the coriander with a splash of water into a smooth paste.

2. In a bowl, mix the turmeric, ground fenugreek, ground cloves, ground cardamom, tamarind paste and red wine vinegar. Add the pork chunks, toss well, cover and chill for 1 hour.

3. Heat olive oil in a heavy pan over medium-high heat. Brown the pork in batches for about 5 minutes, then set aside.

4. Lower the heat to medium, add the onion paste and cook for 8 minutes, stirring often. Add the chopped red chillies, the crushed garlic and the grated ginger and cook for 2 minutes.

5. Return the pork with its marinade to the pan, add a splash of water and stir to coat. Cover and simmer gently over low heat for 1 hour 15 minutes, adding a splash of water if it looks dry.

6. Check that the thickest pork pieces reach at least 145°F (63°C), then rest the curry for 3 minutes before serving.

7. Meanwhile, cook the basmati rice in a pan of boiling water until tender, then drain and serve alongside the vindaloo.