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Pork Vindaloo with Vindaloo Paste
Pork Vindaloo with Vindaloo Paste is a modern British recipe for a classic pork vindaloo curry made with vindaloo paste. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Vindaloo with Vindaloo Paste.
prep time
15 minutes
cook time
60 minutes
Total Time:
76 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesPork RecipesBritish Recipes
This is a classic version of pork vindaloo, but prepared with pre-made vindaloo paste or vindaloo masala. The antecedents of this curry go back to late Victorian times, where vindaloo pastes were despatched from India to the UK.
Ingredients:
1 kg (2 1/3 lbs) pork (shoulder or leg), cut into large cubes
1 batch
vindaloo masala
1 tbsp oil
100g (2 cups) onions, chopped
3 small garlic cloves, chopped
1/2 tsp ground turmeric (turmeric powder)
2 red chillies, finely chopped
1 tsp red chilli powder
2 medium tomatoes, chopped
2 tbsp tomato purée
2 tbsp cider vinegar (see notes)
1/2 tsp white sugar
250ml (1 cup) water
Salt to taste
Coriander (cilantro) leaves, chopped, to garnish
Method:
Place pork in a large bowl, add the vindaloo paste and toss to coat. Cover the bowl and marinate in the refrigerator for at least an hour (preferably overnight).
In the meantime, heat oil in a large frying pan over medium-high heat. Add the onions, and cook, stirring occasionally, for 2-3 minutes or until soft and translucent. Now stir in the garlic, and fry, stirring, for one minute or until fragrant. Next, add the ground turmeric, chillies, red chilli powder, tomato purée, tomatoes and vinegar. Fry, stirring, for 2-3 minutes or until the tomatoes are have begun to break down.
Add pork and sugar and season to taste with salt. Stir thoroughly to combine. Bring to a simmer and cook, stirring occasionally, for about 10 minutes. Add the water and stir to combine.
Bring the curry to the boil then reduce the heat to medium. Cook, covered, for about 60 minutes, or until pork is cooked through and tender and the sauce is thick. Add more water if needed while cooking.
Turn into a serving dish, garnish with chopped coriander (cilantro) leaves and bring to the table.
