2" piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
11/2 tsp hot chilli powder
2 tsp turmeric
1 tsp salt
1 Tbs cardamom seeds
6 whole cloves
2" cinnamon stick
2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs wine vinegar
2 lb pork fillet
4 curry leaves (optional)
3 Tbs vegetable oil
1 tsp mustard seeds
5 fl oz water
Put the ginger, garlic, chilli powder, turmeric, salt, cardamom,
cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar
into a blender and blend to a puree. Scrape down the sides of the blender
and blend for a further 30 seconds. Add more vinegar if necessary to form
a smooth liquid paste.
Put the pork in a large bowl and pour over the spice paste. Cover and
set aside to marinate for 1 hour. Lay the curry leaves, if you are using
them, on top. Re-cover and put the bowl into the refrigerator for 24 hours,
turning the meat two or three times during the period.
Two hours before cooking time remove the bowl from the fridge and set
Heat the oil in a large saucepan. Add the mustard seeds and cover the
pan. Fry the seeds until they pop then add the pork, marinade and water
and bring to the boil, stirring constantly. Reduce the heat to low, cover
the pan and simmer for 30 minutes. Uncover and simmer for a further 30
minutes or until the pork is cooked through and tender.
Transfer the vindaloo to a warmed serving dish and serve at once.