Vindaloo that is. Here’s my recipe, as I remember it from Pat Chapman’s Curry Club book.
Day One
- Kill your pig
- Dice about 7 lbs meat, trimmed of excess fat
- Put half aside for
wimpschildren andwussiesthose who don’t like spicy food - Visit every bloody supermarket in Blenheim looking for mint and fenugreek. End up buying growing mint in a pot and plan on hanging fire on the fenugreek until tomorrow, hoping the weirdy hippy shop will have some
- In an very old blender grind together a good lump of fresh ginger, half a dozen red chillis, several cloves of chopped garlic, a red pepper (capsicum) and about half a bottle of red wine (South African, cheapest we could find)
- Combine with the pork and in a non-metallic bowl marinate in the fridge overnight
- Find some powdered fenugreek in the cupboard, from the last time you were here, and prostitute your art:
Green masala paste
Blend (all amounts approximate)
- A clump of fresh mint (~10 g)
- a similarly-sized clump of fresh coriander (cilantro)
- about a cubic inch of fresh ginger root
- 1 tsp of powdered fenugreek
- 1 tsp cloves
- 1 tsp mustard powder
- a red chilli/tsp mashed chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cardamom seeds
- enough white vinegar to liquidize everything
(increase amounts if you’re planning on making enough for more than a couple of meals)
Then heat about 2 tbsp sesame oil and 4 tbsp olive oil in a karahi or wok, until very hot (but not smoking). Throw in 2–3 tsp turmeric, and then the green paste. Cook off the aqueous phase, stirring continuously. When it’s ready (just before the greenery starts turning brown) the paste will make a chup chup sound and if you remove it from the heat the oil will float to the top.
Pour the paste into clean, hot glass jars and cap off with some hot oil. Seal. Store in the fridge once opened.
Day Two
- Remove the marinade from the fridge and sniff… carefully
- Chop two brown onions finely, and in a large karahi or wok fry with 6–8 green chillis until the onions are browning
- Add ~ 1 tbsp (or more) green masala paste and a couple of tsp sugar, fry for a couple of minutes
- Add the marinaded pork and the liquid, stir, then transfer to a casserole dish
- Casserole at ~ 180°C for one to two hours, checking liquid level every 20 minutes or so (top up with red wine or ghee as necessary)
- Serve with basmati rice, naan bread, poppadoms or whatever you like, really. Cold milk is probably a good plan.
- Eat… carefully.
That sounds delicious. Are you going to do some work now? 😉
The recipe sounds great. The directions for the paste reminded me of how coriander and cilantro actually are the same plant despite the major difference in taste between the leaves (cilantro, in the Americas) and the seeds (coriander, in the Americas)…
“fry fir a couple of minutes”
How much fir should we use?
(Sorry, couldn’t resist)
Sounds yumtastic! I’ve never had pork curry before, but might be tempted now.
Ah, good catch, thanks!
It’s from Goa, apparently. The recipe that is, not the fir.
We had some excellent Goan (??) curry in Portugal. Mmmmmmmmm.
Fir wouldn’t be so good. Essence of cold Northern forests does not go well with masala and chillis.
no… I can see that.
I think Goa (yes, ‘Goan’) was colonized by the Portuguese… at least, those two ideas seem to be close in my mind.
I wasn’t sure about Goan, it looked more like I’d mistyped “goat”.
Now Caribbean goat curry is excellent.
Yep, the Portuguese were in Goa, and the resulting Portuguese curry is amazing.
Much like the recipe above?
{salivating}
Mmmmm… Goan food is delicious, particularly the curries with seafood in them.
Anecdotally, I’d heard that ‘Vindaloo’ is an entirely British invention (curry being the national dish of the UK). Anyone know better?
The recipe I have is for ‘Goan pork vindaloo’, apparently from Portuguese colonials…
“…red wine (South African, cheapest we could find)…”
And a bargain!! Better than that Australasian filth, anyway – at the price.