Pork vindaloo
TM6 TM5 TM31

Pork vindaloo

4.0 (44 ratings)

Ingredients

Spice paste

  • 250 g boiling water
  • 1 - 3 dried red chillies (Kashmiri or long red chillies)
  • 2 tsp Kashmiri chilli powder
  • 6 whole cloves
  • 2 ½ cm cinnamon quill piece
  • 4 cardamom pods (green)
  • ¼ star anise
  • 1 tsp black peppercorns
  • 2 ½ tsp poppy seeds (white)
  • ¼ tsp ground nutmeg
  • 1 tsp cumin seeds
  • 1 ½ tsp coriander seeds
  • ½ tsp fenugreek seeds
  • 2 tsp garlic paste (see Tips)
  • 1 tbsp ginger paste (see Tips)
  • 65 g white wine vinegar
  • 30 g tamarind paste (see Tips)

Pork

  • 800 g boneless pork leg roast, cut into cubes (2.5 cm - see Tips)
  • 50 g olive oil
  • 3 brown onions (approx. 380 g), cut into quarters
  • 1 - 2 fresh long red chillies, trimmed and cut into halves (optional)
  • 1 tsp salt, to taste
  • 1 tsp dark brown sugar
  • 30 g ghee (see Tips)
  • 2 garlic cloves, cut into thin slices
  • 15 - 20 fresh curry leaves

Nutrition
per 1 portions
Calories
3051.8 kJ / 726.5 kcal
Protein
43.4 g
Carbohydrates
11.4 g
Fat
55.3 g
Saturated Fat
18.7 g
Fibre
7.5 g
Sodium
754.3 mg

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