Traditional Vendaloo (Hot Curry)

 Traditional Vendaloo (Hot Curry)

This is a traditional ‘hot’ Indian curry traditionally made with pork. It is easy to make and is oh so good. If you like it hot… this is for you. You’ll need some time to let the pork marinate but it is worth it.

INGREDIENTS: *for marinade

-        6 Pork loin chops -diced *you can subsitute beef, chicken or tofu if prefferd*

-        1 tsp cumin seed

-        1 tsp black mustard seed (if you don't have use a hot grainy mustard)

-        1  medium onion (quartered)

-        5 cloves of garlic – chopped

-        1 inch cube (or 1 ½ tbsp) of ginger – chopped

-        2 ½ tbsp of apple cider

-        2 tbsp veg oil

-        ½ tsp ground cinnamon

-        ¼ tsp of ground clove

METHOD: *for marinade

Place cumin seed and black mustard seed in small frying pan and put on med-low heat. Stir pan constantly until cumin seeds and mustard seeds start to sizzle and pop. Approx 5min.

Remove from heat and place in mortar and pestle with cinnamon and clove. Let cool and grind to fine powder.

In a small food processor, place quartered onion, garlic, apple cider, veg oil along with ground cinnamon, clove, cumin and mustard seed. Pulse until fine puree

Cut Pork loin chops into 1” cube

In a non-metallic bowl, pour marinade evenly over pork loin cubes. Distribute evenly, cover and put in fridge for 8-24hrs.

INGREDIENTS: *for cooking

-        1” tamarind pulp (Place pulp in 1 ¼ cup of boiling water…mash with spoon or using your fingers….remove pulp and reserve liquid)

-        3-4 tbsp of veg oil

-        1 Medium to Large Onion – sliced tip to tail

-        1 ½ tsp turmeric

-        1 ½ tsp chilli flake

-        1 ½ tsp paprika

-        1 ½ cups of cooked basmati rice

-        2 tsp salt

METHOD: * for cooking

Start cooking 1 ½ cups of basmati rice. Using ‘Fish Eye’ method of cooking rice found in my earlier blog will help you make perfect rice.

Place sliced onions in high sided frying pan or 4qrt sauce pan with veg oil on med-low heat. Stir occasionally and bring onions to a medium brown colour.

Add Turmeric, Chili flake, Paprika and fry for additional 3min

Add pork loin pieces from marinade to pan so that they can fry a bit and combine with spices/onions.

Add tamarind juice and remaining marinade and salt. Bring to a boil, partially cover and simmer for approx. 30min stirring occasionally.

Serve with fresh chopped Coriander or Parsley on top of hot rice

Serves 4

*This dish actually gets better as it sits….. leftovers can be better than the initial serving! Let cool and place in fridge for up to 5 days. Reheat in microwave or on top of stove on med-low heat to ensure it does not burn.