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Pork Vindaloo
- Serves
4-6
- Difficulty
Easy
By Keith Floyd
Published 2004
Think “vindaloo” and one tends to think of something dark and hot. An authentic Vindaloo, however, is nothing like that. Gently red in color and brimming with flavor rather than heat, it is a joy.
Ingredients
1 lb 12 oz 800 g - vegetable oil, for frying
Method
Put all the masala ingredients except the vinegar into a food processor and whiz, then add the vinegar to make a smooth paste.
Heat some vegetable oil in a pan and cook the onions until they are soft, then add the masala and stir-fry for a couple of minutes.
Stir in the pork and cook for a couple of minutes, or until the ingredients are all mixed. Add a little water to make a th
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