Pork Vindaloo

"A vindaloo needn't be ridiculously hot; it's all about the mixture of spices. Adjust the spiciness by adding more chilli, if required."
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Dry-fry the peppercorns and cumin, cardamom and mustard seeds over a low heat until lightly coloured, then grind into a powder with a mortar and pestle.
  • Add the vinegar, coriander, paprika and sugar to the powder and stir well to make a paste.
  • Cut the pork into bite-sized chunks and arrange in a shallow dish. Pour over the spice mixture and mix well. Cover for at least two hours, or preferably overnight.
  • Heat the oil in a wok over a high heat, add the meat and marinade and cook, stirring, for five minutes. Add the onion, chillies, pepper, tomatoes, and water. Mix well.
  • Bring to the boil, then reduce heat, cover and simmer for one hour, or until the meat is tender and cooked through.

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