Vindaloo Curry

Dive into the heart of Indian cuisine with this fiery and aromatic Vindaloo Curry. Featuring a rich blend of spices and a kick of chili peppers, this traditional dish is perfect for those who love bold, spicy flavors. Made with succulent pork or chicken, it offers a tantalizing balance of heat and savory spices, making it a favorite in Indian kitchens.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 4

Ingredients

2 lbs pork shoulder, cubed

1/2 cup white vinegar

2 tbsp vegetable oil

2 large onions, finely chopped

4 garlic cloves, minced

2-inch piece of ginger, grated

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp mustard seeds

8-10 dried red chili peppers

1 cup water

Salt to taste

Cilantro for garnish

Instructions

1. In a large bowl, combine the pork with vinegar and salt. Marinate for at least 2 hours, preferably overnight.

2. Heat oil in a large pot over medium heat. Add mustard seeds and let them crackle.

3. Add onions and sauté until golden brown.

4. Stir in garlic and ginger, cooking until fragrant.

5. Add cumin, coriander, turmeric, cinnamon, cloves, and crushed chili peppers. Cook for 2 minutes.

6. Add marinated pork to the pot and brown on all sides.

7. Pour in the water, cover, and simmer for 1 hour until the pork is tender.

8. Adjust seasoning with salt as needed and garnish with cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat or in the microwave until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.