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Goan Vindaloo Pork Curry

INGREDIENTS

1. 450-500g Pork, cubed
   
2. 1 Large Onion, thinly sliced
   
3. 35g Garlic Paste (or 12 large cloves of garlic, finely chopped)
   
4. 30g Ginger Paste (or peeled ginger, finely chopped)
   
5. 2 Green Chillies, split lengthwise & deseeded
   
6. 1 tsp Salt
   
7. 150ml Water
   
8. 1 tsp Sugar
   
9. 2 tbsp Cider Vinegar
   
10. 1 tbsp Tamarind Paste
    
11. 25g (10 level measuring teaspoons) Mrs Balbir Singh Goan Vindaloo Blend

Method

1. Heat the oil and fry the onions for approximately 9 minutes or until the onions are a browned.
2. Add the pork, or chicken or whichever protein is being used and fry for 2-3 minutes to seal in juices.
3. Add the sugar, salt, green chillies (and red chillies if using), ginger and garlic. Stir well to coat all the pork and add the water and cook covered on a low to medium for 10 minutes.
4. Add the spice blend, vinegar and tamarind. Stir well until everything is incorporated into the sauce and cook covered on a low to medium for 5. Then uncover and cook for a final 2 minutes.
5. Take off heat and let stand for 5 minutes before serving.

To serve, sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.