Recipe: Pork Vindaloo Curry
- 1/2 cup vinegar
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 6 pods of garlic
- 1 inch piece of ginger, peeled
- 3 green chilies
- 2 to 3 dried red chilies
- 11/2 teaspoons salt
- 2 pounds pork, cut into 11/2 inch cubes
- 4 tablespoon oil
- 3 cloves
- 1 medium stick cinnamon (about 2-3 pieces)
- 2 medium red onions, diced
- 1/3 cup coconut milk
- 1/2 cup water
- Chopped cilantro to garnish
- Place the vinegar in a mixing bowl and add in the coriander seeds, cumin seeds, garlic, ginger, green chilies, red chilies, cloves, cinnamon and set aside for 15 to 20 minutes.
- Place the mixture in a blender or wet-dry grinder and blend until smooth.
- Mix with the salt and the pork and marinate overnight in the refrigerator.
- When ready to cook, heat the oil on medium heat and add in the cloves and cinnamon and cook for a few seconds.
- Add in the onion and cook for 3 to 4 minutes until the onion softens and wilts and turns translucent.
- Add in the pork and the spices and cook the mixture stirring frequently until the spices and the onions mix together into a soft fragrant sauce and the onion separates lightly creating a glossy sheen around the pork.
- Add in the coconut milk and use it to scrape any spices clinging to the edges of the pot.
- Add in the water and bring to a simmer, cover and cook the pork until tender (about 25 minutes).
- Remove the cover and cook down the sauce if needed until thick and sauce.
- Garnish with cilantro and serve with steamed rice.