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Basil's pork Vindaloo

Method

  • Grind together the cumin seeds, cinnamon, dried chillies, cardamom, mustard seeds, fenugreek seeds and black peppercorns.
  • Then add the salt, sugar and vinegars. Mix well to form a paste and set aside.
  • Heat the oil in a deep heavy-bottomed pan and fry the onion rings until golden. Remove, leaving the oil behind, and blend the onions with the garlic, ginger and 2-3 tbsp cold water in a food processor.
  • When ready, reheat the pan and seal the pork.
  • Then add the curry paste and mix well to toast the spices and coat the pork.
  • Add the turmeric and coriander.
  • Then combine the onion mixture and stock, and add to the pan. Mix well and bring to the boil. Turn the heat down and simmer very gently for 1-1½ hours until the pork is tender, adding more stock if needed. (Keep in mind that this is a reasonably dry curry.)
  • Serve on a bed of steamed rice.
  • from Basil Daniell - Oh Calcutta restaurant, Sydney

Ingredients

  • 2 tspn cumin seeds
  • 3 cinnamon sticks, halved
  • 3 dried hot chillies
  • 1 tspn cardamom seeds
  • 1 heaped tspn black mustard seeds
  • ½ tspn fenugreek seeds
  • 1 tspn black peppercorns
  • 1½ tspn sea salt flakes
  • a good pinch of sugar
  • 5 tbsp white vinegar
  • 1 tspn brown vinegar
  • 100 ml vegetable oil
  • 200 gm onions, cut into thin rings
  • 8 garlic cloves
  • a good knob of ginger, grated
  • 900 gm boneless pork shoulder, well trimmed & cut in 2.5 cm cubes
  • 1 tspn turmeric
  • ½ tbsp ground coriander
  • 1 cup chicken stock (or water)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm