Pork vindaloo

Hot and spicy pork dish from India

Ingredients for 4 people:

For the vindaloo paste:
2 tablespoons fresh ginger, grated
3-4 red chillies, chopped
3 cloves garlic, crushed
100 ml apple vinegar
2 teaspoons turmeric
2 teaspoons ground cardamom
3 teaspoons ground coriander seeds
3 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon brown sugar
2 teaspoons salt
5 black peppercorns
3 cloves

2 medium-sized onions
750 g pork fillet
Approx. 400 ml water

Preparation:

Blend all the ingredients for the vindaloo paste in a food processor until smooth. Cut the pork fillet into cubes and marinate in the paste for about 2 hours.

Finely chop the onions and fry gently in oil until they are soft and golden-brown and no longer give off any liquid. Remove the meat from the marinade and fry over a medium heat until brown on all sides. Add the marinade, boil briefly, then add the water, cover and simmer over a low heat for 1½ hours.

Serve with basmati rice.