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)
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