I've been craving curry the past few weeks. If I could, I would just head over to Los Gatos to my favorite restaurant, Tandoori Oven, weekly. In the mean time, I TRY to do what I can in my kitchen.
Goan-Style Pork Vindaloo
(adapted from Jamie Oliver)
2 lbs diced pork
2 large onions
2 in. fresh ginger root
8 cloves garlic
2 (14 oz. cans) diced tomatoes
2-4 fresh green chilies (optional)
2 1/2 TB ground coriander
1 1/2 TB paprika
1/2 tsp ground tumeric
3 tsp chili powder
1 1/2 tsp curry powder
1 1/2 TB ground cumin
2 cups chicken broth
2/3 cup coconut milk
1/2 cup cider vinegar
freshly ground black pepper
cilantro (to garnish)
*Preheat oven to 350 degrees.
*In a mixing bowl toss the diced pork with the cumin, coriander, paprika, turmeric, chili powder, and curry powder.
*Heat an ovenproof saucepan over medium/high heat and add several tablespoons of olive oil. Add the pork and brown on all sides (I would do this in two batches).
*While the pork is browning, finely slice one of the onions and put aside.
*Quarter the other onion and place in the blender with ginger, garlic, and chilies (if using). Blend to a paste.
*Remove the browned pork from the pan and put aside. Add some more olive oil to the pan and add the sliced onions along with the pureed onion mixture. Cook for about 5 - 10 minutes, or until the onions have softened.
*Add the diced tomatoes, cider vinegar, and several pinches of salt and pepper. Stir in the browned pork (plus any of the juices that have released), and the chicken broth.
*Bring to a boil, cover, and place in preheated oven for 1 1/2 hours.
*Remove from the oven and stir in the coconut milk.
*Return to a simmer, cover, and put back in the oven for another 20 minutes. Remove from oven and serve over rice. Top with cilantro and extra chilies. This dish is supposed to be spicy, but I left out all the chilies so the children wouldn't have a problem eating it. I love spicy food, so I kicked mine up with a good helping of Sriracha. The only thing missing was some warm garlic naan.
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