Particularly at this chilling time of year, few things warm the cockles more than a lovely, hot curry. That feeling of warmth, spice and gluttony is just perfect to stave off the cold. I’m partial to a bit of spice and absolutely love things ranging from a Jalfrezi to an extra chili Dhansak (a personal favourite) but I know my upper limits. I have never been tempted to order a Vindaloo, for instance, I have no desire to lose the taste of my food in a symphony of painful yelps and desperate gulps of water. However, today’s learning is indeed about the noble vindaloo.
Once an icon of heat and spice, the vindaloo has since been usurped by man’s attempts to get hotter in the Phall. Today, whilst whiling away time watching more cooking shows, I found out that the ‘vin’ part of the name vindaloo is actually because the recipe calls for the inclusion of vinegar!! Who knew. So to celebrate that fact the below is a recipe available on bbc.co.uk/food from chef Anjum Anand for a fine Pork Vindaloo:
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns, left whole
2 green cardamom pods, seeds only
2 cloves
1cm/½in piece cinnamon
1cm/½in piece ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chillies
3 tbsp white wine vinegar
pinch salt
350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes
100g/3½oz pork belly, cut into 2.5cm/1in pieces
65ml/2½fl oz vegetable oil
1 small onion, finely chopped
¾ tsp mustard seeds
handful cashew nuts
![20121223-202527.jpg](https://czasz.wordpress.com/wp-content/uploads/2012/12/20121223-202527.jpg?w=584)
Method:
1. – Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
2. – In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
3. – Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours.
4. – Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
5. – Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
6. – Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
7. – Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
8. – To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.
Now you know the clue in the name, maybe give real spice a go. I must admit it, I’m reasonably petrified but perhaps I’ll buy some yogurt too.
DC