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.
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.
