Name: Pork vindaloo with cucumber raita
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/3 cup roughly chopped mint; 1 cup (250ml) natural yoghurt; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sugar; 1 pinch of salt; 2 cucumbers, grated; 2 tablespoon vegetable oil or ghee; 2 teaspoon brown mustard seeds; 600 gram pork fillet; 2 onions, sliced; 4 clove garlic, chopped; 1 tablespoon ginger, julienned; 2 long green chillies, chopped; 2 tablespoon good quality vindaloo paste; 2 ripe tomatoes, chopped; 1 cup water; 1/3 cup brown vinegar; 8 curry leaves, optional; 1 teaspoon brown sugar; 1/2 cup loosely packed fresh coriander leaves

Pork vindaloo with cucumber raita

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

Ingredients

1/3 cup roughly chopped mint

1 cup (250ml) natural yoghurt

2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sugar

1 pinch of salt

2 cucumbers, grated

2 tablespoon vegetable oil or ghee

2 teaspoon brown mustard seeds

600 gram pork fillet

2 onions, sliced

4 clove garlic, chopped

1 tablespoon ginger, julienned

2 long green chillies, chopped

2 tablespoon good quality vindaloo paste

2 ripe tomatoes, chopped

1 cup water

1/3 cup brown vinegar

8 curry leaves, optional

1 teaspoon brown sugar

1/2 cup loosely packed fresh coriander leaves

Method

1.Place mint, yoghurt, cumin, coriander, sugar and salt in a small food processor. Process until smooth. Scrape into a small bowl.

2.Squeeze out excess moisture from cucumbers stir through the yoghurt mixture. Refrigerate if desired to allow the flavours to combine.

3.Place mustard seeds into a medium sized saucepan. Cook until they ‘pop”. Remove and set aside.

4.Heat oil in the saucepan. Add pork and cook, in batches, until browned. Remove and set aside.

5.Add onion to the pan, cook until browned. Add garlic, ginger and green chillies. Cook for a minute. Add vindaloo paste and cook for a minute. Add tomatoes and cook until broken down.

6.Return the mustard seeds and pork to the pan. Add water, vinegar, curry leaves and sugar. Simmer, covered, for 1 hour and 15 minutes.

7.Serve sprinkled with coriander leaves and with rice and raita.

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