Vindaloo

Paste

• dried Kashmiri chillies12
• cane vinegar100 ml
• garlic cloves10
• ginger40 g
• cumin seeds2 tsp
• black peppercorns1 tsp
• cinnamon sticks1
• cloves6
• caster sugar1 tsp
• salt2 tsp

Curry

• pork shoulder900 g
• onions2
• vegetable oil4 tbsp
• coriander1 handful
• water300 ml

Paste

1. 01

   Toast the cumin seeds, black peppercorns, cinnamon stick and cloves in a dry pan for 30 seconds, then grind them.

2. 02

   Soak the dried chillies in hot water for 20 minutes, then drain them and blend with the vinegar, garlic, ginger, sugar, salt and the ground cumin seeds, black peppercorns, cinnamon and cloves to a smooth paste.

Curry

3. 03

   Cut the pork into 4 cm cubes, turn them through the paste, cover and refrigerate for at least 8 hours, or overnight.

4. 04

   Finely slice the onions and fry them in the vegetable oil over medium heat for 15 minutes until deep brown.

5. 05

   Add the pork with all its marinade and cook over high heat for 10 minutes, stirring, until the paste darkens and the oil begins to separate.

6. 06

   Pour in the water, hot from the kettle, cover and simmer very gently for 45 to 60 minutes, until the pork is completely tender and cooked through.

7. 07

   Uncover and reduce until the sauce clings to the meat and a layer of red oil sits on top.

8. 08

   Rest for 10 minutes, then chop the coriander and scatter it over.