Pork vindaloo

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• Sue Pine

  09 October 2010

  Sue Pine rated and commented on this recipe

  

  Wow! And dead easy too.

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• verana

  25 November 2010

  verana rated and commented on this recipe

  

  I agree with Sue Pine. It's so incredibly simple to prepare and cook, just stick it in the oven and sit back and wait - a doddle! I'm always on the look out for dishes that impress with minimum effort and this vindaloo means I can cook for friends without slaving in the kitchen. 2 tips:- If you are feeling lazy and feeding a crowd - try this alongside vietnamese lambshanks (also on this site) with some plain boiled basmati rice, bowls of yoghurt/mint raita and some toasted pittas sliced into wide strips. -Don't be put off by the quantity of chilli, yes it's going to be hot but the flavours are so intense and aromatic that they still shine trough.

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• kingtwig

  15 December 2010

  kingtwig commented on this recipe

  Delicious dish! I've literally just made it. I think the addition of a teaspoon of salt would work wonders though! :o)

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• kingtwig

  15 December 2010

  kingtwig rated and commented on this recipe

  

  Forgot to rate!

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• Bex

  21 January 2011

  Bex commented on this recipe

  Easy and very tasty

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• Karina's recipes

  18 April 2011

  Karina's recipes rated and commented on this recipe

  

  Disappointed that there was hardly any sauce with this recipe. Seemed to take ages to ground the fenugreek. Quite a bit of prep. Smelt fab when cooking and I added coconut milk to the mixture which was a mistake. Next time I will add it just as I serve it. Hubby disappointed, said it was more like a chilli than a curry>

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• Pelupi

  28 September 2011

  Pelupi rated and commented on this recipe

  

  Nice but not a vindaloo

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• Cheryl

  16 January 2012

  Cheryl rated and commented on this recipe

  

  I didn`t think this would work as I couldn`t see where the sauce would come from. There isn`t much but it did taste lovely.

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• jackie d

  07 February 2012

  jackie d commented on this recipe

  Followed the recipe except replaced fenugreek seed with garam masla, also added the tumeric to a cup of water which gave a sauce without diluting the flavour. Used this as the meat option for a curry night so also served lots of raita,chutney and a veggie curry with sauce. This pork vindaloo was melt in the mouth. Will make again.

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• jackie d

  07 February 2012

  jackie d rated this recipe

  

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http://www.bbcgoodfood.com/recipes/331604/

http://www.bbcgoodfood.com/recipes/331604/

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Ingredients

• 1kg trimmed pork shoulder or neck fillet, cut into chunks
• 1 large onion , roughly chopped
• 2 garlic cloves , roughly chopped
• 2 green chillies , roughly chopped
• small bunch coriander , roughly chopped
• olive oil
• ½ tsp turmeric
• ½ tsp ground fenugreek seed
• 3 ground cloves
• cardamom seeds from 3 pods, ground
• 200g basmati rice , cooked, to serve

FOR THE MARINADE

• 2 red chillies , chopped
• 2 garlic cloves , crushed
• thumb-size piece root ginger , grated
• 1 tbsp tamarind paste
• 4 tbsp red wine vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 2 hrs 15 mins

Ingredients

• 1kg trimmed pork shoulder or neck fillet, cut into chunks
• 1 large onion , roughly chopped
• 2 garlic cloves , roughly chopped
• 2 green chillies , roughly chopped
• small bunch coriander , roughly chopped
• olive oil
• ½ tsp turmeric
• ½ tsp ground fenugreek seed
• 3 ground cloves
• cardamom seeds from 3 pods, ground
• 200g basmati rice , cooked, to serve

FOR THE MARINADE

• 2 red chillies , chopped
• 2 garlic cloves , crushed
• thumb-size piece root ginger , grated
• 1 tbsp tamarind paste
• 4 tbsp red wine vinegar

Per serving

366 kcalories, protein 53.4g, carbohydrate 8.2g, fat 13.5 g, saturated fat 3.9g, fibre 0.9g, salt 0.48 g

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