Goa, on the south-western Indian coast, is the birthplace of the Vindaloo style. This rather hot, sweet and sour dish is a spiced version of an originally Portuguese dish, ‘carne de vinha d’alhos’ brought to the island in the early 16 th century. Their words for wine and garlic gave the vindaloo its name – it has nothing to do with the Hindi word, aloo, and meaning potato.
All my curry recipes can be made the day before, refrigerated and properly reheated slowly until piping hot. My Bhaji Man Pork Vindaloo curry kit also works well with boneless chicken thighs or lamb neck fillet.
20 minutes to prepare and 60 minutes to cook
Spices and herbs in kit: Cumin seeds, Garam Masala contains (coriander cumin ginger cassia black pepper and cloves), fenugreek seeds, turmeric, ground coriander, black mustard seeds*, cardamom seeds,dried red chillies, black peppercorns and cinnamon stick – are blended to produce a hot, sweet and sour curry which takes 20 minutes to prepare and 60 minutes to cook. *Allergen information
The Pork Vindaloo Curry Kit contains a wonderful combination of exotic spices and herbs, all weighed out, chopped, ground and blended to our own special secret recipe, and designed to produce the wonderful flavours and aromas of traditional Eastern cuisine at its very best.
Step-by-step preparation and cooking instructions:
Step 1: Cut the pork into inch/2.5cm sized cubes.
Step 2: Finely chop or grate the ginger plus peel the garlic cloves .
Step 3: Halve the onions and finely slice.
Step 4: Simmer 150ml water.
Step 1: Empty contents of Bhajiman Sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.
Step 2: In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.
Step 3: Heat the oil in a medium-hot deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat .
Step 4: Add the ginger-garlic paste and fry, stirring well, for another minute. Pour in the contents of Bhaji Man Sachet 2 and stir for a further minute.
Step 5: Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes. Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.
Step 6: Add contents of Bhaji Man Sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.
Essential additional ingredients (Shopping List):
- 700 grams boneless trimmed pork shoulder
- 5 tbsp Aspall white wine vinegar
- 2 tsp salt
- 1 tbsp light brown sugar
- 2.5cm/inch of fresh ginger
- 2 garlic cloves
- 2 medium onions
- 3 tbsp flavourless cooking oil
- Seasoning to taste
Each Curry Kit is designed to produce a complete dinner for 4 people and in addition to all the spices and herbs you will need it contains a full step-by-step preparation guide and cooking instructions along with the ‘essentials’ shopping list of additional ingredients.
Bhaji Man’s Pork Vindaloo Curry Kit takes all the hard work out of cooking authentic Pork Vindaloo at home, allowing even the busiest of people or most inexperienced of cooks to present mouthwatering, aromatic and flavoursome dishes with that all important ethnic homemade feel.
We have done all the hard work on your behalf, perfecting the Pork Vindaloo for you to make a tasty and easy-to-make meal.
Bhaji Man products are also Gluten Free and suitable for Coeliacs. They have no added artificial colours, flavours, artificial preservatives or salt and can be suitable for people on restricted diets.
“I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops, small independent village and market town butchers, local greengrocers, farm shops and delicatessens which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give our local economy a boost.” says Bhaji Man, so – Let’s Cook At Home!
Benefits of Bhaji Man’s Curry Kits
Amaze your family and friends with your fantastic culinary skills
Great tasting results every time, all from your own homemade cooking
Herbs & Spices especially blended for maximum flavour and aroma.
Save money by only purchasing the herbs and spices required for each meal.
Create much healthier curries using olive oil/sunflower oil.
Use fresh free range and organic produce
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