Jamie's Friday Night Feast Cookbook
By Jamie Oliver
About the recipe
I rustled up this proper vindaloo for Kate, who’s always loved her mum’s home-cooked version. With soft pork belly, sweet caramelized onions and a gorgeous gravy, this Goan curry is spicy, sour and a little bit sweet – it’s all about rich and subtle flavours, not blow-your-head-off heat! Trust me, you’ll love it.
Recipe From
2 heaped teaspoons coriander seeds
1 teaspoon cumin seeds
1 heaped teaspoon black peppercorns
2 dried Kashmiri chillies
5cm piece of ginger
6 cloves of garlic
1 teaspoon ground turmeric
olive oil
1 tablespoon cider vinegar
1kg higher-welfare pork belly, skin removed
3 small onions
1 handful of curry leaves
2 fresh mixed-colour chillies
1 tablespoon tamarind paste
1 heaped tablespoon soft brown sugar
1 stick of cinnamon
4 cloves
YOU ALSO NEED
1 piece of charcoal
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