Spicy Indian Vindaloo with Tamarind and Pork

Name: Spicy Indian Vindaloo with Tamarind and Pork
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 600g pork shoulder; Tamarind paste; White vinegar; Garlic cloves; Ginger; Turmeric powder; Salt; Chili powder; Dried red chilies; Coriander seeds; Cumin seeds; Black peppercorns; Cloves; Cardamom pods; Cinnamon stick; Vegetable oil; Onions; Tomatoes; Water; Fresh coriander leaves; Lime

A Fiery and Flavorful Indian Curry

Dive into the spicy and tangy depths of this fragrant Indian Vindaloo, a perfect balance of flavors that will surely tantalize your taste buds.

3 h
4
Intermediate

Ingredients

For the Marinade

600g pork shoulder

cut into 1-inch cubes

Tamarind paste

2 tablespoons

White vinegar

1 tablespoon

Garlic cloves

4, minced

Ginger

1-inch piece, grated

Turmeric powder

1 teaspoon

Salt

1 teaspoon

Chili powder

2 teaspoons

For the Vindaloo Paste

Dried red chilies

Coriander seeds

1 tablespoon

Cumin seeds

1 teaspoon

Black peppercorns

6 whole

Cloves

Cardamom pods

Cinnamon stick

1-inch stick

For the Curry

Vegetable oil

3 tablespoons

Onions

2 medium, finely chopped

Tomatoes

2, chopped

Water

1 cup

For the Garnish

Fresh coriander leaves

chopped

Lime

1, cut into wedges

Preparation

Marinating the Pork

Combine Ingredients

In a bowl, combine the pork cubes with all marinade ingredients.

Massage Marinade

Massage the marinade well into the pork pieces.

Refrigerate

Cover and refrigerate for at least 2 hours or overnight for best results.

Preparing the Vindaloo Paste

Toast Spices

Toast the dried chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, and cinnamon in a dry pan over medium heat.

Do not over-toast the spices, as they can turn bitter.

Grind Spices

Grind the toasted spices into a fine powder.

Form Paste

Mix the powdered spices into a paste with a little water.

Making the paste a day ahead enhances the flavors.

Cooking Process

Building the Base

Heat oil in a large pot and sauté onions until golden brown.

Combining Flavors

Add tomatoes and cook until soft. Stir in the vindaloo paste and cook for another minute.

Finishing Touches

Add the marinated pork and water. Simmer until the meat is tender.

Plating & Serving