Goan Pork Vindaloo | Indian Recipes | Maunika Gowardhan

Method For the paste soak the chillies in 2-3 tbsp of warm water for 10minutes. In a blender add the garlic, ginger, cumin seeds and malt vinegar along with the Kashmiri chillies and the soaking liquid. Blend to a fine thick paste. Mix the pork with this paste and leave to marinate overnight or for 2-3hrs. Heat the oil in a heavy based pan and add the black peppercorns, cinnamon stick & green chilli and let them infuse the oil for a minute or so. Turn the heat up slightly and add the marinated pork and fry for 8-10 minutes until browned, sealing the meat through and letting the pork cook in its juices. Make sure to stir well while it’s frying. Now keep the heat low, add the jaggery, tamarind paste and season to taste; pour in about 200mls of water. Bring to a simmer and cover the pot with a lid, cooking for 1 hour. Make sure to stir the curry half through the cooking process. If it looks like its drying out add a little more water but in essence you want a thick sauce to coat the pork well. Garnish with coriander and serve with steamed rice or pao. Note: this dish tastes even better the following day so making the vindaloo a day before would be perfect.