Despinaki & Babs both love a good curry, and this valentines
day we were both home alone so decided to treat ourselves to a
We cut 700g pork shoulder into cubes and selected 10 dried red
Kashmiri chillies for the marinade. To a small blender we added
2-3 tbsp of cider vinegar.
1 inch of fresh ginger, 3 garlic cloves, the chillies, 1 tbsp
of tamarind paste and 1tsp of brown sugar and blended well into
We salted the pork cubes generously, then massaged well with
the paste. Covered in the marinade for 1-2 hours.
In a pestle and mortar we ground together 1tsp black peppercorns,
3 cloves and 1 tsp coriander seeds.
1 tsp cinnamon, 1 tsp turmeric and 1 tsp mustard seeds.
We ground the spices well and finely chopped 500g onions and
counted out about 12 fresh curry leaves.
In a large frying pan we poured 1-2 tsp oil and gently fried
the spices for a few minutes to release their oils. Poured in
1 tbsp more oil, added the onions.
Then the curry leaves and 1 star anise and cooked until the onions
are soft. Stirred in the pork and garlic ginger paste.
Mixed in half a teaspoon of salt and 1tbsp of brown sugar.
We added 3 tbsp of water. And let it come to a sizzle. We cooked
the vindaloo for at least 1 hour. Every now and again, we poured
in a small splash of water, adding up to 250ml until the meat
was tender and the sauce reduced. We then removed the star anise.
2 tsp mustard seeds, 2 tbsp cashew nuts. We warmed some oil in
a separate pan over a medium heat. When hot, added the mustard
seeds. They started to pop.
Then we added the cashew nuts and fried for 2-3 mins stirring
occasionally, until golden. We served the vindaloo with rice,
naan bread and the seeds and nuts.