Spicy Goodness!!!

11 Feb

Vindaloo

Last night I made some Vindaloo for supper. (From Jamie Oliver’s Food Revolution, pg. 87) I LOVE curries, they have tons of layers of flavours that can be hot and sweet at the same time. Most nights I use Patak’s curry paste but last night I made my own curry paste from one of Jamie Oliver’s recipes. The recipe isn’t hard but it is a bit time consuming, not a recipe for a 15 minute meal. While it may take a while, the end result is awesome!

Vindaloo Recipe

  • 2 onions
  • 4 cloves of garlic
  • 1 fresh red chile
  • thumb-sized piece of fresh ginger root
  • a small bunch of fresh cilantro
  • 4 tomatoes
  • peanut oil
  • butter
  • 1 3/4 pounds diced pork shoulder (I used two pork chops, used up all my shoulder)
  • 1/2 cup vindaloo or hot curry paste (or the curry paste recipe below)
  • salt and pepper
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  1. Finely slice your onions, garlic, chile, and ginger. Pick the cilantro leaves and chop the stalks. Cut the tomatoes into quarters.
  2. Heat a large casserole-type pan on medium to high heat and add peanut oil and butter.
  3. Add the onions, garlic, chile, ginger and cilantro. Cook until softened and golden, about 10 minutes.
  4. Add the pork and curry paste. Stir well to coat everything with the paste and season with salt and pepper.
  5. Add tomatoes, balsamic vinegar, honey and about 1 2/3 of water, enough to cover everything and stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it’s not sticking to the pan, and add extra water if necessary.
  6. Once the meat is tender and cook, taste and season with salt and pepper.

I served it only on rice, but it’s also good with a wedge of lemon and natural yogurt.

This is super yummy, a must try!

Vindaloo Paste (found all of my spices at Bulk Barn)

  • 2 cloves garlic
  • a thumb-sized piece of fresh ginger root
  • 4 dried red chiles
  • 1 tablespoon turmeric
  • 1/2 teaspoon salt
  • 3 tablespoons peanut oil
  • 2 tablespoons tomato paste
  • 2 fresh chiles
  • a small bunch of fresh cilantro

Spices for toasting

  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon fenugreek seeds
  1. Peel garlic and ginger.
  2. Put a frying pan on medium to high heat and add the spices for toasting to the dry pan.
  3. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  4. Whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Hope you enjoy!

Vindaloo2

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One Response to “Spicy Goodness!!!”

Trackbacks/Pingbacks

  1. Got to love curry! « Blog Archive « Stu's Pictures - April 3, 2011

    […] kind of curry…curry is always great! For the recipe checkout http://advenutresottawafoodie.com/2011/02/11/spicy-goodness/ ‹ › LikeBe the first to like this […]

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