So, the cooler weather is coming, and I like to make warming meals. Here’s on of my favourites, a vindaloo that can be as hot or mild as you like. The recipe originally came from Madhur Jaffrey’s “Quick and Easy Indian Cooking”, which I highly recommend, but it’s altered somewhat. I like to double this recipe and freeze leftovers in 1 lb. packets for future quick meals. I know the ingredient list looks long, but that’s because you’re making your own curry paste. Don’t worry.
Note: Asafoetida and Fenugreek are optional and seem stinky on their own, but they make a big difference in the final dish. Use them if you can, one or both.
- 3 TBSP grainy mustard
- 1 TBSP red wine vinegar
- 1 TBSP ground cumin
- 1 TBSP coriander
- 2 tsp kosher salt
- 1tsp turmeric
- ½ scant tsp cayenne
- ½ tsp asafoetida
- ½ tsp fenugreek
- Glorp of vegetable oil
- 2 medium onions sliced into half rings
- 1 bulb garlic, crushed
- 2-3 pounds cubed pork (shoulder is best, loin works but isn’t as flavourful)
- 1 can coconut milk, well stirred
- 8 oz frozen peas
Mix spices with mustard and vinegar in a small bowl. Fry onions in oil until medium brown. While onions are frying cube pork. Dump garlic into onion and fry for about a minute. Then add spice paste and stir. Add pork and stir until lightly browned. Add coconut milk, cover, and simmer for about 90 minutes, until tender. Add peas and simmer until tender. Serve over rice.