MALAYSIAN PORK VINDALOO
This is from my favourite Malaysian chef, Amy Beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by Swedish DH, apart from basmati rice, I also add a side dish of potatoes (sauteed in butter until crisps) and homemade apple chutney to cut the heat. I normally add about 360 gms of skinned, seeded, and diced tomatoes to the vindaloo.
Provided by Adelynn
Categories Curries
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
- Rub well into meat and marinate preferably overnight.
- Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
- Stir in meat and bring to a boil.
- Add bay leaf.
- Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
- Add salt to taste.
- (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).
Nutrition Facts : Calories 523, Fat 35.1, SaturatedFat 10.5, Cholesterol 111.7, Sodium 222.7, Carbohydrate 16.8, Fiber 5.3, Sugar 5.7, Protein 36
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