About this recipe:A spicy Goan vindaloo curry made using pork fillet, loads of garlic, dried chilli peppers, ginger, cloves, turmeric and a whole array of other spices. You can find Kashmiri chillies online or in Asian supermarkets - they add lots of colour without too much heat.
16 dried Kashmiri chilli peppers, stemmed and seeded
1/2 cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon ground turmeric
1 tablespoon vinegar
salt to taste
900g boneless pork fillet, trimmed and cut into 2cm cubes
4 tablespoons vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (5cm) piece fresh ginger, peeled and minced
475ml boiling water
2 green chilli peppers, seeded and cut into strips
4 tablespoons white vinegar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Grind the dried chillies, cinnamon stick, cumin, cloves, peppercorns and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
Mix the cubes of pork with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with clingfilm and marinate in the fridge overnight.
Heat the vegetable oil in a large casserole pot over medium-high heat. Cook and stir the onions, garlic and ginger until golden brown, about 10 minutes. Add the pork and its marinade; cook, stirring frequently, until the pork cubes have browned, about 5 minutes. Pour in the water, bring to a simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
Stir in the green chilli pepper strips and 4 tablespoons vinegar. Cook uncovered until the chillies have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.