Name: Pork vindaloo
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 large brown onions (400g), chopped coarsely; 5 clove garlic, quartered; 1 teaspoon ground cardamom; 1/2 teaspoon ground clove; 1 teaspoon ground cinnamon; 2 teaspoon ground cumin; 2 teaspoon ground turmeric; 2 teaspoon cracked black pepper; 3 fresh small red thai chillies, quartered; 2 teaspoon black mustard seeds; 1 tablespoon grated fresh ginger; 1/3 cup (80ml) white vinegar; 1 kilogram pork fillet, trimmed; 1 tablespoon vegetable oil; 1 large brown onion (200g), sliced thinly; 2 tablespoon tamarind paste; 2 large tomatoes (500g), chopped coarsely; 1 1/2 cup (300g) jasmine rice

Ingredients

2 large brown onions (400g), chopped coarsely

5 clove garlic, quartered

1 teaspoon ground cardamom

1/2 teaspoon ground clove

1 teaspoon ground cinnamon

2 teaspoon ground cumin

2 teaspoon ground turmeric

2 teaspoon cracked black pepper

3 fresh small red thai chillies, quartered

2 teaspoon black mustard seeds

1 tablespoon grated fresh ginger

1/3 cup (80ml) white vinegar

1 kilogram pork fillet, trimmed

1 tablespoon vegetable oil

1 large brown onion (200g), sliced thinly

2 tablespoon tamarind paste

2 large tomatoes (500g), chopped coarsely

1 1/2 cup (300g) jasmine rice

Method

1.Blend or process chopped onion, garlic, spices, chilli, seeds, ginger and vinegar to a smooth paste.

2.Trim excess fat from pork; cut into 3cm pieces. Combine pork with a quarter of the curry paste in medium bowl; stir to coat pork all over. Cover; refrigerate 3 hours or overnight. Reserve remaining curry paste.

3.Heat oil in large saucepan; cook sliced onion, stirring, until just soft. Add reserved curry paste; cook, stirring, over low heat 5 minutes. Add pork; cook, stirring, about 5 minutes or until pork changes colour. Stir in tamarind paste and tomato; bring to a boil. Simmer, covered, about 40 minutes or until pork is tender and cooked through.

4.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

5.Serve curry on rice.

Vindaloo curry paste can be made up to a week ahead and kept, covered tightly, in the refrigerator. Making this dish a day ahead helps intensify the flavours.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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