I love Goan pork vindaloo and this is a lip smacking good one!
I’ve been lucky to have met so many talented chefs and restaurateurs over the past couple of years. It’s been a dream come true for me. To be able to learn such amazing recipes and really get to know the food I am so passionate about has made writing my blog so much more enjoyable.
Last week I was invited by Majinder Singh Sarai, the owner of The 1875 Indian Restaurant near Leeds to visit his restaurant. What a great place! Nestled upstairs in the Menston train station it’s quite literally a hidden gem.
While there I met the head chef Vivek Kashiwale. Vivek from Gwalior, a city in the middle of northern India has been cooking most of his life. Vivek even trained under Michelin starred chef and author Vineet Bhatia for five years. Let’s just say he really knows his stuff.
If you like this Goan pork vindaloo,
be sure to watch out for Vivek’s other recipes!
Vivek is currently busy working on a new menu for The 1875. Reading through the current menu you will notice so many Indian delights such as authentic Goan Vindaloo, Sur Turka which are succulent marinated and seared pork chops, dosas and Idli Sambar – steamed rice cakes served on spiced lentils and topped with ghee.
This is Vivek’s traditional Goan pork vindaloo recipe. I got to try it during my visit and couldn’t wait to make it for my family when I got home. Sweet, sour and just a bit spicy, this recipe just plain gets it.
|A Traditional Goan Pork Vindaloo Recipe From The 1875 Restaurant|
- 800g pork leg cut into bit sized pieces
- 1 quantity vindaloo marinade
- 2 onions – finely chopped
- 2 tomatoes – finely chopped
- 1 teaspoon chilli powder
- 10 fresh curry leaves
- 1 teaspoon brown mustard seeds
- 1 head of garlic – cloves cut into slivers
- 2 bay leaves
- For the vindaloo marinade
- 3 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black cardamom seeds
- 1 teaspoon fenugreek seeds
- 5 cloves
- 1 inch cassia bark stick
- 10 black peppercorns
- 1/2 teaspoon turmeric
- 4 green chillies – finely chopped
- 75ml red wine vinegar
- 2 tablespoons soft brown sugar
- 1 tablespoon tamarind paste (or another two tablespoon of vinegar)
- 7 cloves garlic – smashed
- 1 inch piece of ginger – washed, chopped but with the skin left on
- Start with the marinade.
- Place all the spices except the turmeric in a dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
- Place the warm spices in a food processor with the turmeric and blend to a fine powder.
- Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend until smooth.
- Put the pork in a large glass bowl with the marinade and stir well to combine.
- Leave the pork to marinate for eight to 48 hours. The longer the better.
- To finish
- When ready to cook, heat the ghee or oil in a small saucepan over low heat.
- Add the garlic slivers and allow to cook gently for about 20 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and translucent but not browned.
- Remove the garlic from the saucepan and set aside.
- Pour the ghee/oil you used to cook the garlic into a frying pan.
- When hot, add the curry leaves and mustard seeds.
- When the mustard seeds begin to pop, toss in the chopped onions.
- Fry for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don’t burn.
- Add the chopped tomatoes, chilli powder and the pork with its marinade to the pan and then pour in just enough water to cover.
- Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
- Stir in the cooked garlic.
- squeeze the lemon juice over the top and serve.