Description
A bold and fiery vindaloo curry with a rich aroma of spices and tangy malt vinegar, delivering layers of flavor and tender pork in a comforting dish perfect for family gatherings or weeknight meals.
Ingredients
Scale
- 1 lb (450g) pork shoulder, cut into bite-sized pieces (can substitute chicken or beef)
- 3 tbsp malt vinegar
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 dried red chilies (adjust for heat preference)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cayenne pepper (optional)
- 1 tbsp brown sugar
- 1 cup water or stock
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Toast and grind the spices: Heat a dry skillet over medium heat. Add cumin, coriander, mustard seeds, black peppercorns, fenugreek seeds, and dried red chilies. Stir constantly for 2-3 minutes until fragrant and slightly darker. Transfer to a spice grinder or mortar and pestle. Add turmeric, paprika, and cayenne pepper (if using). Grind to a fine powder. Set aside.
- Marinate the pork: In a bowl, combine pork pieces with malt vinegar, half the ground spice mix, and a pinch of salt. Toss well to coat. Let marinate for 15 minutes.
- Sauté aromatics: Heat oil in a saucepan over medium heat. Add chopped onions and cook until golden brown, about 7 minutes, stirring occasionally. Add garlic and ginger, cook for another 2 minutes until fragrant.
- Cook the curry base: Add the remaining ground spice mix and brown sugar to the onion mixture. Stir constantly for about 2 minutes to toast spices gently.
- Add pork and simmer: Add marinated pork and any leftover marinade. Brown pork on all sides, about 5 minutes. Pour in water or stock to cover the meat. Bring to a boil, reduce heat to low, cover, and simmer gently for 40-45 minutes, stirring every 10 minutes, until pork is tender and sauce thickens.
- Final seasoning and garnish: Taste and adjust salt or vinegar if needed. If sauce is too thin, simmer uncovered for a few more minutes. Sprinkle fresh cilantro on top before serving.
Notes
Toast whole spices to awaken oils and deepen flavor; avoid pre-ground spices for best taste. Simmer low and slow to tenderize pork and thicken sauce. Adjust heat by varying dried chilies and cayenne pepper. Skim excess fat if sauce appears oily. For gluten-free, verify malt vinegar or substitute with apple cider vinegar. Vegan adaptation possible with tofu or seitan.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 375
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 3
- Protein: 30
Keywords: vindaloo, spicy curry, pork curry, Indian curry, homemade vindaloo, bold flavor, malt vinegar, easy curry recipe