Today is the start of National Curry Week so I felt a few new recipes were in order. Recently I was sent a Rotimatic that I wanted to introduce you to. This machine is amazing. All you have to do is add flour, water and oil, push a button and it makes fresh rotis for you! My last minute cooking has been greatly reduced. Check out the video below.
No worries if you don’t have one yet. You can make this recipe using shop bought chapattis or tortillas or you can make your own homemade rotis. My recipe for chapattis is here. I added a little turmeric, ajwain and chilli powder to the flour to give my rotis a bit more flavour and colour.
Having the new Rotimatic, I decided to make these pork keema vindaloo wraps. Shop bought wraps work but there is nothing like homemade! I love making my own because I can choose the flour and other ingredients that go into them. They are of course a lot tastier too.
The hot sauce you see on top was homemade and I will be posting the recipe for that soon. In the meantime, feel free to use your favourite hot sauce.
- FOR THE MARINADE
- 1 tsp chilli powder
- 1½ tbsp ground cumin
- 1½ tbsp ground coriander
- ½ tsp ground fenugreek
- ½ tsp ground cloves
- 1 tbsp ground black pepper
- ½ tsp ground turmeric
- ¾ tsp ground cinnamon
- ½ tsp ground cardamom
- 4 green chillies, finely chopped
- 5 tbsp red wine vinegar
- 2 tbsp soft brown sugar
- 1 tbsp tamarind concentrate (or another 2 tbsp of vinegar)
- 7 garlic cloves, smashed
- 2.5cm (1in) piece of ginger, chopped
- FOR THE CURRY
- 800g (1lb 12oz) minced pork
- 2–3 tbsp coconut or rapeseed oil
- 1 tsp brown mustard seeds
- 10 fresh curry leaves
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 bay leaves
- Juice of one lime
- Rotis for wrapping the meat up
- Place all the marinade ingredients in a blender or spice grinder and blend to a paste.
- Using your hands, mix the marinade with the meat and allow to marinate for 30 minutes or overnight.
- When ready cook, heat the oil over high heat. When visibly hot, add the mustard seeds. When they begin to pop, stir in the curry leaves and fry for about 30 seconds until fragrant.
- Stir in the chopped onion and fry until soft and translucent.
- Then add the chopped tomatoes and the marinated meat with all the marinade. Brown the meat, stirring regularly until it is completely cooked through.
- Check for seasoning and add salt to taste and the juice of one lime.
- Serve on top of hot rotis (chapattis). I added a little grated cheese and hot sauce to mine.