Chloe's ultimate vindaloo recipe

Source: Metro

Ingredients:

Main:

• 700g pork shoulder, cut into 2,5 cm chunks
• 2 tsp mustard seeds
• 2 tbsp cashew nuts

The marinade:

• 2-3 tbsp cider vinegar
• 1 tsp brown sugar
• 6 garlic cloves
• 10 dried red chillies (preferably Kashmiri)
• 1-inch fresh ginger, peeled and grated
• 1 tbsp tamarind paste (optional)

The masala

• 1 tsp black peppercorns
• 3 cloves
• 1 tsp cumin seeds
• 2 tsp coriander seeds 
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp mustard seeds
• 500g onions, finely chopped
• 1 star anise
• 12 curry leaves
• 1 tbsp brown or cane sugar
• 3 tbsp cooking oil (or ghee)

Method:

1. Blend marinade ingredients into a paste. Salt pork cubes generously, then massage well with the paste. Cover and marinate for one to two hours
2. In a pestle and mortar or spice grinder, grind all the spices except for the star anise. In a large frying pan, pour 1-2 tsp oil (or ghee) and gently fry the spices for a few minutes to release their oils. Pour in 1 tbsp more oil, add the onions, curry leaves and star anise and cook until the onions are soft. Stir in the port and garlic ginger paste. You may need to add more oil or ghee. Mix in half a teaspoon of salt and the sugar. Add 3tbsp water. Let it come to a sizzle.
3. Cook the vindaloo for at least 60 min. Every now and again pour in a small splash of water, adding up to 250 ml until the meat is tender. This isn't a wet curry, you want a thick, reduced sauce. If it dries out before the meat is ready, add more splashes as needed - just don't drown it. When the meat is tender and the sauce reduced, taste and season. Remove the star anise. 
4. Heat the remaining teaspoon of oil in a separate pan over medium heat. When hot, add the mustard seeds. Once they start to pop, add the cashew nuts and fry for 2-3 minutes, stiffing occasionally, until golden. Serve the vindaloo with rice, and the seeds and nuts.