- 1kg pork fillet, cut into bite sized pieces
- 3 tablespoons oil
- 2 onions, finely chopped
- 3-4 garlic cloves, crushed
- 1¼ tablespoon finely chopped ginger
- 1 tablespoon garam masala
- 2 teaspoons brown mustard seeds
- 4 tablespoons ready-made vindaloo paste
Prep:10min › Cook:1hr45min › Ready in:1hr55min
- Heat the oil in a frying pan and add the pork; cook until browned, then remove from the pan.
- Add onion, garlic, ginger, garam masala and mustard seeds to the same pan. Cook until onion is soft, about 5 minutes.
- Return the pork to the pan and add vindaloo paste and cook, stirring for 2 minutes. Add about a pint of water and bring to the boil. Reduce heat and simmer, covered until meat is tender, about 1 to 1 and a half hrs. Check and add more water if sauce is getting too thick. Serve with naan bread, chappati or basmati rice. Enjoy!
Used different ingredients. Instead of using Vindaloo paste from a jar make your own paste using: Cumin powder: 10 teaspoon, Coriander powder: 8 teaspoon, Turmeric powder: 2 teaspoon, Fenugreek powder: 2 teaspoon, Dried Ginger powder: 2 teaspoon, Cinnamon powder: 1 Tablespoon, Ground Cloves: 1 Tablespoon, Ground Black pepper: 1 Tablespoon, Ground Cardamom: 1 Tablespoon, Hot Cayenne Pepper powder: 8 teaspoon, Hot mustard powder: 4 teaspoon, Paprika powder (Try to find the genuine Indian Degi Mirch as it gives a different colour and flavour): 4 teaspoon, Mix all these ingredients together with just enough white vinegar to make a good thick paste then marinade the meat overnight or if you haven't got the time marinade for a minimum of 2 hours. Cook as normal. This will make such difference to the end result. This should make enough for about 4 Lbs of meat. Enjoy! - 17 Dec 2008
I thought this was going to be good until I read "4 tablespoons ready-made vindaloo paste" What a shame, make your own paste from spices, much better result and more satisfaction than simply opening a jar! - 29 Nov 2008
I had no problem using the vindaloo paste - the spice level was perfect for me. A simple straightforward recipe with plenty of leftovers, too. - 24 Apr 2009