VINDALOO

Serves 6–8

This spicy curry can be prepared with chicken, beef, mutton or pork. Traditionally, it is prepared with pork as the pork will render its fat, adding to the flavour of the curry. A spicy and sour curry, vindaloo is best served with rice and a side dish of sambal acar nanas (page 36).

Cooking oil 4 Tbsp
Onion 1, peeled and sliced
Garlic 20 g (⅔ oz), peeled and sliced
Ginger 20 g (⅔ oz), peeled and sliced
Pork shoulder 1 kg (2 lb 3 oz), cubed
Light soy sauce 2 Tbsp
Potatoes 2, peeled and quartered
Water 200 ml (7 fl oz)
Salt ½ Tbsp
White vinegar 4 Tbsp

Ground Paste

Large onions 2, peeled and sliced
Ginger 10-cm (4-in) knob, peeled
Garlic 15 cloves, peeled

Dried chillies 100 g (3½ oz), cut into
short lengths, soaked for 10 minutes,
seeds removed

Spices

Cumin seeds 4 Tbsp
Mustard seeds 4 Tbsp
Black peppercorns 1 Tbsp
Cinnamon 1 stick, about 5-cm (2-in)
Cloves 4
Star anise 1
Cardamom 2 pods

1.   Pound or grind together ingredients for ground paste until fine. Set aside.

2.   Using a spice mill, grind spices into a fine powder. Set aside.

3.   Heat oil in pot over low heat and fry sliced onion, garlic and ginger until onion is soft.

4.   Add ground paste and ground spices and fry until oil rises.

5.   Add pork and soy sauce and mix thoroughly.

6.   Add potatoes and water and simmer for about 15 minutes or until pork is tender.
Add salt and vinegar. Remove from heat.

7.   Dish out and garnish as desired. Serve hot.

NOTE

•  Do not be tempted to adjust the taste of the curry by adding more vinegar while the curry
is still hot. When it is allowed to sit for a few minutes, the taste of the vinegar will kick in.

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EURASIAN HERITAGE

Cooking