Goan Vindaloo
Goan Vindaloo, absolutely nothing like the thing you get at the curry house, you'll like it berk, its got piggy and heat in it!
Ingredients
- lean pork cleaned and boned, ~1-2kg for a few people.
- 2 medium size onions, chopped fine
- 10 cloves of garlic
- 1 inch piece of ginger (don't use dried unless its impossible to get the fresh stuff, the flavour is very different)
- 20 dried red chillies (generic ones, weak and quite fruity)
- 6-10 bird eye chillies, fresh
- 10 peppercorns
- 8 cloves
- 1 inch piece of cinnamon
- 1 cumin seeds
- 1/2 tsp of mustard seeds
- 1/2 tsp of sugar
- coconut feni (It's a liquor, made from cashews or coconut, I got this through work, so I don't know how its easy to get, try leaving some dessicated coconut in vodka if you can't get/afford it)
- salt to taste
- vinegar (can't quantify this, it'll look right when you're mixing)
Method
Cut the pork into 1/2 inch sized pieces, rub in the salt and put aside.
Grind all the spices and dried chilli and blend it with the vinegar, adding the 1/2 tsp sugar. Apply the mixture to the meat and marinate for as long as possible. (3 hours is minimum really. You can also use this as a thick paste to baste onto stuff)
Grate ginger, chop onions/chillies, wait around. (or you could marinade the night before, then fridge it, go to work and come back ready to go)
Heat some oil in a pan on medium-high heat and add the meat. Fry the meat until sealed and just starting to brown, then add the chopped onion, fresh chilli, coconut feni, ginger, splash more vinegar and gradually the water. Cover the pan and lower heat. Stir occasionally until meat is tender and the oil rises to the top. Serve with plain rice, no point trying to give something subtle like a saffron rice here, you won't taste it. Eat.
