Spicy Indian Vindaloo with Tamarind and Pork
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
For the Vindaloo Paste
For the Curry
For the Garnish
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
Spicy Indian Vindaloo with Tamarind and Pork
Spicy Indian Vindaloo with Tamarind and Pork
Serve Hot
Serve the Vindaloo hot with a sprinkle of fresh coriander and a wedge of lime for an added zesty punch.