black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
extra-large onion (or 4 medium onions), peeled and finely chopped
crushed tomatoes, canned and unsalted
ARVINDA’S VINDALOO MASALA
sea salt, or to taste
boneless pork or chicken breast, cut into small cubes
water, add more if necessary
red wine vinegar
raw cane sugar
ARVINDA’S GARAM MASALA, to garnish
Fresh cilantro, finely chopped, to garnish
|CURRY LEAVES GARNISH|
|8 to 10|
|3 to 5|
fresh green chilies (optional)
In a large heavy-based pot or pan, heat the oil on medium-high and fry ARVINDA’S WHOLE SPICES for 30 seconds, taking care not to burn them. Add the onions and fry until caramelized and golden brown, about 10 to 15 minutes.
Add the tomatoes and mix, then add ARVINDA’S VINDALOO MASALA and the salt. Cook for a couple of minutes. Add the pork (or chicken) mix. Cover with a lid and cook on low heat until the pork (or chicken) loses its pinkness.
Remove the lid and add the water and cook on low heat until the meat is tender and cooked. Add the vinegar, tamarind and sugar and simmer for a few more minutes.
SPICE TEMPERING: In a separate small pan or skillet, heat the oil on medium-high. Add ARVINDA’S CURRY LEAVES and the green chilies. When the curry leaves turn dark, pour over the Vindaloo and simmer for a few more minutes. This dish should have a rich, thick sauce.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro, and serve with basmati rice.