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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This is from my favourite Malaysian chef, Amy Beh ( ). 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. Ingredients:
500 g boneless pork (i use pork tenderloin) |
2 -3 tablespoons margarine |
1 onion, sliced (i use bombay onions - the big purple ones) |
1 bay leaf |
salt |
2 tablespoons coriander powder |
2 teaspoons ground cumin |
1 tablespoon ground fenugreek (this i omit) |
1 1/2 teaspoons ground turmeric |
1 teaspoon ground ginger |
1 tablespoon chili powder (this is hot, so use your own discretion) |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 tablespoon ground mustard |
2 tablespoons vinegar (i use japanese rice vinegar) |
salt |
400 g tomatoes, skin removed,seeded and diced |
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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