Ingredients

2 - 4tbsp

organic vindaloo masala

1½ tsp

Steenbergs traditional natural sea salt

1tsp

organic brown sugar

5tbsp

organic white wine vinegar

2tsp

organic lemon juice

1kg

pork, trimmed and cut into 2cm cubes

5tbsp

vegetable oil

medium onions, peeled and finely sliced

250ml

water

3cm

cube fresh ginger, chopped

garlic cloves, peeled & separated

1½tsp

organic black (or brown if unavailable) mustard seeds

organic curry leaves

Vindaloo Pork Curry is a hot, fiery dish originating from the Bombay region of India. it is not the hottest of the Indian curries, but still is a favourite.

Recipe for 4

Method

Mix the lemon juice with the vindaloo masala in a small bowl. Add the vinegar, salt and brown sugar and mix to a paste. Set aside.
Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until golden brown. Remove onions with a slotted spoon and drain on paper towels. Place cooked onions into an electric blender or food processor. Add 2tbsp of water and puree the onions. Add this puree to the ground spice mixture in the bowl. This is the vindaloo paste.
Rinse blender or processor and add the ginger, garlic and 3 tbsp water and blend until you have a smooth paste.
Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the brown mustard seed. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and remaining water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally. Serve over cooked basmati or long grain white rice.