One of the first Indian dishes I ever cooked was a Madhur Jaffrey vindaloo in her Indian Cookery. Some years later I discovered, in her Flavours of India, an entirely different approach to the same dish. Both are divine.
Flavours of India is a book that visits the kitchens of ‘ordinary’ household cooks in India. This vindaloo is attributed to Jude Sequeira.
Note: preparations for this dish start 48 hours before it’s to be eaten.
- 1kg boneless pork cut into 2″ cubes
- 1.5 teasp salt
- 6 tblsps red wine vinegar
- 4-10 dried hot red chillies
- 1 tblsp bright red paprika
- 1/2 teasp cumin seeds
- 3″ cinnamon stick broken up into smaller pieces
- 10-15 cloves
- 1/2 teasp black peppercorns
- 5-6 cardamom pods
- 10-12 garlic cloves peeled
- 1″ piece of ginger peeled and coarsely chopped
- 1/2 teasp tumeric
- 3 tblsp vegetable oil
- 3-4 cloves garlic, peeled and lightly crushed
- 3 medium sized onions (250g) peeled and finely sliced
- 2 large tomatoes, chopped
- 6 fresh hot green chillies sliced lengthways in half
- 1 teasp sugar
The day before cooking, sprinkle the pork with 1 teasp of the salt. Add 3 tblsp vinegar, rub in well and set aside for 2-3 hours.
Make the spice paste: combine the whole spices and grind in a spice grinder. Add the ground spices. Put the garlic and ginger in a blender with 2 tblsp of the vinegar. Blend, add the dry spices and blend to mix.
Rub half of the paste into the pork, cover and refrigerate the pork overnight. Also cover and refrigerate the remaining paste.
- Heat the oil in a wide, preferably non-stick pan over medium-high heat.
- When hot, put in the 3-4 garlic cloves. Stir and fry until they begin to pick up a little colour.
- Put in the onions and continue to fry until browned.
- Now add the tomatoes and 3 of the green chillies. Stir for a minute.
- Add the remaining spice paste, the sugar and the remaining 1 tblsp vinegar. Stir and fry until the paste begins to brown a little.
- Now add the marinated meat and all the spice paste clinging to it. Turn the heat to medium-low and cook, stirring, until the pork begins to exude its own liquid.
- Add 300 ml/1 1/4 cups water and the remaining salt and bring to a boil.
- Cover, turn heat to low and simmer gently until the meat is tender and the sauce has thickened somewhat, about 40 minutes.
- If necessary, raise the heat to reduce the sauce to a medium consistency towards the end. Add the remaining 3 green chillies and stir once.
Serve with rice. I cook this the day before eating, as it is so much better left to sit.
Comments: I use pork neck for this, it’s a wonderful cut for long cooking times. I suspect that I’ve most recently bought red wine vinegar that isn’t acidic enough for this dish – I’m inclined to favour rough as guts for vindaloo. We shall see. I will be using fresh red chillies, not green, as that’s what’s in the fridge. I will use tinned tomatoes. I imagine a standard tin would equal two large tomatoes. I ignore the 40 minute cooking suggestion, you’ll know when it’s done to your taste.
This is for Saturday night. Counting down, 46 hours to go.