Considering that Indian cuisine is among my favourites, I am really wondering how is it possible that it took me 14 posts to publish my first Indian recipe! I guess I had so many recipes to share that it took me this long. Besides, we actually eat everything I publish here, so once in a while I cook something that is not soup in between (haha) making the waiting list longer. I also have a little confession to make: last January, I cooked a delicious curry for my sweetheart birthday (along with Thai, Indian food is our choice when celebrating) that it was supposed to be in a post, but I didn’t like the pictures outcome so I’ve finally never published it.
I like Indian food that much that, when travelling, if I find an Indian Restaurant on my way, I have to try it! I’ve been to plenty, but here are some very good ones I specially enjoyed: Rasa Maricham at the Kings Cross Holiday Inn hotel in London with a varied menu from Kerala and very good service; Maharani Indian Restaurant in Camden, also in London, offers an excellent Anglo-Indian menu with great service. Finally, the very enjoyable Diwali Indian Restaurant in Dublin.
There are plenty of beautiful Indian soups that I will be sharing, but I’d like to start the Indian series with a legendary curry: Pork Vindaloo, I usually order lamb Vindaloo at Indian restaurants but today I’ve decided to try it at home with pork instead of lamb or chicken. Vindaloo is one of the spiciest Indian curries with a base of vinegar and garlic. It was brought to India by the Portuguese and later locally customised with the addition of chilli and more spices.
Anyway, it was about time I publish an Indian dish, so here it is!
Servings: 2, generous
Preparation time: 30 minutes
Cooking time: 15 minutes in the pressure cooker* and 45 minutes for regular cooking
- a dash of olive oil
- 1 onion, finally chopped
- 2 garlic cloves, pressed
- 2 teaspoons fresh ginger, grated
- 2 cinnamon sticks
- 10 cardamom pods
- 6 cloves
- ca. 200 grams pork, cut into small chunks
- 2 teaspoons ground chilli
- 2 teaspoons sweet paprika
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
(Adjust all the powder spices according to the desired spiciness, specially the chilli)
- 1 tin crushed tomatoes
- 1/2 cup chicken stock
- 3 tablespoons red wine vinegar
- 2 bay leaves
- 1 teaspoon sugar (I used brown sugar)
- salt to taste
- Fresh chopped coriander to garnish
- Plain Basmati rice and nan (optional) to serve
Heat the oil in a cooking pot (pressure cooking* pot if using), add the onion, garlic, ginger, cinnamon sticks, cardamon pods and cloves and sauté over medium heat until the onion is translucent.
Put in the meat, season with salt and lightly brown. Continue by adding the all the powder spices (chilli, paprika, turmeric and cumin) mainly following your heart, this really needs to be adjust to your taste. The measurements I gave you make a hot curry, but it won’t make you shed tears. Stir and sauté until fragrant.
Add the tomato, stock, vinegar and bay leaves, stir to combine. Add the sugar and adjust salt and powder spices if needed.
Bring to a boil, cover and cook for 15 minutes after full pressure was reached if using the pressure cooker* (which I strongly recommend for this particular dish) or until meat is cooked and tender for regular cooking, around 45 minutes.
*Always follow your pressure cooker instructions and manage it with due care.
Garnish with fresh chopped coriander and serve with plain Basmati rice and nan if you have some. Enjoy! I had it with a rosé Rioja wine.
Note: I always use a rice steamer to cook my white rice and I love it! It is one of my valuable kitchen appliances, even if we don’t eat rice so often. Do you have one of this?