Goa, on the south-western Indian coast, is the birthplace of the Vindaloo style. This rather hot, sweet and sour dish is a spiced version of an originally Portuguese dish, 'carne de vinha d'alhos' brought to the island in the early 16 th century. Their words for wine and garlic gave the vindaloo its name – it has nothing to do with the Hindi word, aloo, and meaning potato.
All my curry recipes can be made the day before, refrigerated and properly reheated slowly until piping hot. My Bhaji Man Pork Vindaloo curry kit also works well with boneless chicken thighs or lamb neck fillet.
20 minutes to prepare and 60 minutes to cook
Spices and herbs in kit:
Cumin seeds, Garam Masala contains (coriander cumin ginger cassia black pepper and cloves), fenugreek seeds, turmeric, ground coriander black mustard seeds, cardamom seeds,dried red chillies, black peppercorns and cinnamon stick.
Spices and herbs from around the world, ground and carefully blended in Norfolk
Essential additional ingredients (Shopping List):
700 grams boneless trimmed pork shoulder
5 tbsp Aspall white wine vinegar
2 tsp salt
1 tbsp light brown sugar
2.5cm/inch of fresh ginger
2 garlic cloves
2 medium onions
3 tbsp flavourless cooking oil
Seasoning to taste
Step-by-step preparation and cooking instructions:
Preparation
Step 1: Cut the pork into inch/2.5cm sized cubes.
Step 2: Finely chop or grate the ginger plus peel the garlic cloves .
Step 3: Halve the onions and finely slice.
Step 4: Simmer 150ml water.
Cooking Instructions
Step 1: Empty contents of Bhajiman Sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.
Step 2: In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.
Step 3: Heat the oil in a medium-hot deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat .
Step 4: Add the ginger-garlic paste and fry, stirring well, for another minute. Pour in the contents of Bhaji Man Sachet 2 and stir for a further minute.
Step 5: Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes. Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.
Step 6: Add contents of Bhaji Man Sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.
From Curry with Love, Ixworth, Suffolk.
From Curry with Love, Ixworth, Suffolk.
From Curry with Love, Ixworth, Suffolk.
From Curry with Love, Ixworth, Suffolk.
From Forty Hall Farm, Enfield, London
Free Range, Frozen, Organically reared, Rare Breed
From Curry with Love, Ixworth, Suffolk.
From Curry with Love, Ixworth, Suffolk.
From Curry with Love, Ixworth, Suffolk.
From Aspall Hall, Debenham, Suffolk
Vegetarian
Select (apx.):
From The Kimbers Family Farm, Wincanton, Somerset.
Gloucester Old Spot Pork
Marinade includes cumin, fennel, salt, pepper, ginger, and star anise.
Free Range
Select (apx.):
From The Kimbers Family Farm, Wincanton, Somerset.
Gloucester Old Spot Pork
Free Range
Select (apx.):
From Forty Hall Farm, Enfield, London
Free Range, Organically reared, Rare Breed