This flavour-packed pork vindaloo is the perfect winter warmer
An aromatic fruity peach chutney and a serving of flatbread finish off this delicious dish.
INGREDIENTS (Serves 10)
• 2kg pork shoulder, cut into 2cm dice
• 6 tablespoons vegetable oil
• 3 brown onions, peeled and sliced
• 4 tablespoons grated fresh ginger
• 10 garlic cloves, finely chopped
• 1 teaspoon brown mustard seeds
• 1 teaspoon fenugreek seeds
• 20 fresh curry leaves
• 1 teaspoon ground turmeric
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 2 teaspoons cayenne pepper
• 2 tablespoons garam masala
• 3 tomatoes, diced
• 180ml cider vinegar
• 2 teaspoons ground coriander
• 3 teaspoons salt
• 2 tablespoons castor sugar
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely chopped
• 30g fresh ginger, finely chopped
• 1 large brown onion, peeled and finely diced
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 2 teaspoons garam masala
• 1 teaspoon chilli powder
• 9-10 whole peaches, peeled and diced into 2cm
• 1½ teaspoon salt
• 3 tablespoons white vinegar
• 1 cup white sugar
• 350g self-raising flour
• 350g natural yoghurt
• 1 teaspoon salt
• 2 tablespoons olive oil
1 Heat half the vegetable oil in a large deep saucepan over high heat. Add diced pork shoulder and fry until golden. Remove pork from pot, set aside.
2 In the same pan over low heat, add remaining vegetable oil, sliced onion, ginger, garlic, mustard seeds, fenugreek and curry leaves. Cook until onions have softened.
3 Add turmeric, cumin, paprika, cayenne pepper, garam masala, cook over low heat for 5 minutes, stirring continuously.
4 Return pork back to the saucepan adding diced tomatoes, cider vinegar, coriander, salt and sugar, cover. Cook gently over low heat for approximately 1½ hours or till pork is tender.
5 Serve with peach chutney and warm flat bread.
1 Place vegetable oil, garlic, ginger and onion in a saucepan, cook over low heat until softened. Add cumin seeds, fennel seeds and mustard seeds, continue to cook for a further 3 minutes stirring continuously.
2 Add garam masala and chilli powder to saucepan and cook again for approximately 3 minutes on low heat.
3 Add remaining ingredients, cook for 15 minutes on low heat.
4 Store in airtight sterilised jars.
1 Combine all ingredients together. Tip the dough onto a lightly floured bench and knead for a minute or two, till the dough comes together.
2 Place the dough in a clean bowl, set aside, allow to rest for 30 minutes.
3 Divide the dough in half and cut each half into 5 portions. 4 Roll it out each portion to a 12cm round. Fry in the pan for 1-2 minute each side.
Cost per plate approx $6.50*
*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022.