🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
4-6
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.
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe