Upon tasting this dish last night, I reminded myself to prepare Indian food more often. The key, I’ve learned, is to have the whole spices on hand. This is one of my favorite recipes, a loose and fast vindaloo adapted from one of my favorite cookbooks, Curries and Kebabs (recipes from the Indian spice trail) by Madhur Jaffrey. Jaffrey describes this recipe as “Goan pork with potatoes” and says, “you may well call this a simple vindaloo…It has the pork, the garlic, the chilies, and the vinegar, but all in gentle proportions.”
I’m a fan of this recipe, but tweaked it a bit to add some flavor. The changes to the recipe below include 2 cans of diced tomatoes (include liquid), 2 roasted serrano peppers, 2 dried poblano peppers (ground with other spices, see below), and three bell peppers (2 green, one red).
Using a spice grinder (I use an old coffee bean grinder), grind:
2 tsp. whole brown mustard seeds
1 tsp. whole cumin seeds
2 tsp. whole coriander seeds
1 tsp. whole cloves, and
2 dried poblano peppers, and
1/2 tsp. black pepper corns
In a gallon zip lock bag, place the following:
the ground spices (above)
1 pork tenderloin (cubed)
1 yellow onion (finely chopped)
2 TBSP. apple cider vinegar
2 tsp. red paprika
1 3/4 tsp. salt
1/2 tsp. turmeric, and
1/4 tsp. sugar
5 cloves garlic, chopped
Seal the bag, removing as much of the air as possible, and throughly mix the ingredients until well-combined and coating the pork. Place in the fridge to marinate for at least 30 minutes. (I usually let it marinate overnight in the fridge).
In a large dutch oven, pour 3 TSP. of corn or peanut oil and add the marinated contents, stirring frequently. Once the pork is browned, add the cans of tomatoes, the chopped red and green bell peppers, 5 medium potatoes peeled and chopped, and 2 cups of water.
Cover and place in a pre-heated 275 F degree oven for 4 hours, stirring every hour. Remove lid for last hour.
Serve over basmati rice.