Nisha Katona's Friday night vindaloo
Forget everything you think you know about a vindaloo… this dish isn’t about to blow your socks off. Nisha’s here to add just a touch of spice to your weekend, with her medium (and utterly delicious) twist on the classic vindaloo.
1tsp mustard seeds
5 tbsp veg oil
2 large white onions, diced
8 cm piece of fresh ginger, peeled and grated
8 crushed cloves of garlic
3 large dried red Kashmiri chilies
2 tbsp garam masala
2 tsp cumin powder
1 tsp turmeric
1 cinnamon stick
1/4 tsp chilli powder
750g diced pork leg or shoulder
400g tinned chopped tomatoes
2 tsp salt (or to taste)
2 tsp sugar
1 tsp tamarind concentrate
1 tbsp malt vinegar
Extra water, to loosen if you need
Handful chopped coriander
Serve with rice
1. Place the vegetable oil in a large heavy based saucepan and set over a medium high heat. When hot, add the mustard seeds and fry until they pop and go grey. Then add the onions, the ginger and garlic and fry for approximately 8 minutes until the onions are softened and have turned golden brown. Now add the dried red chillies.
2. Stir in the garam masala and cumin powder, turmeric, cinnamon stick and chilli powder and fry for 30 seconds. Then add the diced pork and fry until it turns brown, stirring well so it is fully coated with the spices.
3. Add the chopped tomatoes, water, salt, sugar, tamarind and vinegar and bring to the boil. Partially cover and reduce the heat to low and simmer gently for around 2 hours or until the meat is completely soft and tender. Add water as you like to loosen to your taste before serving and add in the chopped coriander and stir through. Serve with rice.