Maas vindaloo, Goan spiced pork

Name: Maas vindaloo, Goan spiced pork
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp vegetable oil; 1 medium onion, sliced; 4 garlic cloves, sliced; 2 green chillies, deseeded and cut into strips; 1 red pepper, deseeded and sliced into strips; 1 green pepper, deseeded and sliced into strips; 2 tbsp Patak’s Vindaloo Curry Paste; 450g pork fillet, trimmed and cut into thin strips

Easy
November 2005

Easy
November 2005

Test kitchen approved

Serves 4
Ready in 45 minutes

This Indian Maas vindaloo recipe, or Goan spiced pork, isn’t too hot despite it being a vindaloo.

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Ingredients

2 tbsp vegetable oil
1 medium onion, sliced
4 garlic cloves, sliced
2 green chillies, deseeded and cut into strips
1 red pepper, deseeded and sliced into strips
1 green pepper, deseeded and sliced into strips
2 tbsp Patak’s Vindaloo Curry Paste
450g pork fillet, trimmed and cut into thin strips

Method

Heat the oil in a large frying pan over a medium heat. Fry the onion for 2 minutes. Add the garlic and green chillies along with the peppers and continue to cook for a further 2 minutes. Stir in the vindaloo paste and cook for a further minute.
Add the pork and cook for another 5 minutes. Mix in 2 tablespoons water, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the pork is tender and cooked through. Add a little extra water if too thick, or reduce slightly if too thin.
Serve the spiced pork with steamed basmati rice and Patak’s Brinjal Aubergine Pickle.