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Malaysian Pork Vindaloo

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“This is from my favourite Malaysian chef, Amy Beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by Swedish DH, apart from basmati rice, I also add a side dish of potatoes (sauteed in butter until crisps) and homemade apple chutney to cut the heat. I normally add about 360 gms of skinned, seeded, and diced tomatoes to the vindaloo.”
READY IN:
1hr 10mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
  2. Rub well into meat and marinate preferably overnight.
  3. Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
  4. Stir in meat and bring to a boil.
  5. Add bay leaf.
  6. Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
  7. Add salt to taste.
  8. (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).

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