Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Goan Pork Vindaloo Curry with Mint Chilli Chutney

This flavoursome curry will soon become a new family favourite. Serve with fluffy rice and a delicious mint chutney for a feast to remember.

Goan Pork Vindaloo Curry with Mint Chilli Chutney

Serves 4

Vindaloo Paste
3 tsp cumin seeds
1 tbsp coriander seeds
8 cardamom pods
10 cloves
2 star anise
1 tbsp black peppercorns
2 sticks cinnamon
1 tsp turmeric powder
¼ cup finely grated fresh ginger
15 garlic cloves
10 dried bird’s-eye chillies
¼ cup tamarind puree
¼ cup white vinegar

Pork
⅓ cup vegetable oil
1.2kg pork shoulder, cut into 5cm pieces
2 large onions, thinly sliced
2 tbsp tomato paste
10 curry leaves
2½ cups chicken stock
2 tbsp mango chutney
Steamed rice, Greek-style yoghurt and pappadums or naan bread, to serve

Mint Chilli Chutney
2 cups mint leaves
2 garlic cloves, chopped
2 tsp grated fresh ginger
2 tbsp tamarind puree
2 medium green chillies, 
seeds removed and 
chopped
2 tsp caster sugar
2 tbsp olive oil

Preheat oven to 160˚C. To make paste, place whole spices in a pan over a medium-low heat. Stir gently until aromatic. Cool. Blend or pound to a fine powder. Add remaining ingredients. Blend or pound to a paste.

To make the pork, heat ¼ cup oil in a flame-proof casserole dish over a high heat. Season pork with salt and pepper. Sear in 3 batches until golden. Set aside.

Reduce heat to medium. Add remaining oil and onions to same pan. Cook, stirring for 10 minutes, or until tender. Stir in 
5 tablespoons vindaloo paste, tomato paste and curry leaves.

Return pork to the casserole dish with stock and chutney. Cover with a tight-fitting lid. Cook in pre-heated oven for 2½ to 3 hours, or until very tender and rich.

Meanwhile, to make chutney, process ingredients to a coarse paste. Season to taste. Serve curry with chutney, rice, yoghurt and pappadums or naan bread.

Smart Tip: Left over vindaloo paste can be refrigerated in a clean jar for up to a week. Seal top with a little vegetable oil.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney