Goan Vindaloo Curry

Ingredients

• Dried Chili Pepper 15 pieces
• Black Cumin (Cumin) 1 tablespoon
• Clove 6 pieces
• Cinnamon 1 piece
• Green peppercorns 12 pieces
• Star anise ¼ pieces
• Poppy seed paste 1 tablespoon
• Ginger 0 oz
• Garlic 6 cloves
• Tamarind Paste 1 tablespoon
• Champagne Vinegar 4 spoons
• Pork Blood 25 oz
• Vegetable Oil 5 fl oz
• Onion 3 heads
• Salt to taste
• Curry 15 pieces
• Brown Sugar to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Soak the dried chili peppers in warm water and let them sit for 10 minutes.

Step 3

Then transfer the peppers without water to a blender, add cumin, cloves, cinnamon, black peppercorns, 1/4 of a star anise, poppy seeds, ginger, garlic, tamarind paste, and vinegar. Blend until smooth.

Step 4

Cut the pork into large cubes.

Step 5

Mix with the spice paste and let marinate for an hour.

Step 6

In a large heavy-bottomed skillet, heat the oil and sauté the chopped onion over medium heat for 15 minutes.

Step 7

Then add the pork along with the marinade and sauté, stirring, for 5 to 10 minutes.

Step 8

Pour in 500 ml of water, add salt, bring to a boil, and simmer on low heat for 30–40 minutes until the meat is cooked through.

Step 9

Finally, add the curry leaves and sugar, and cook for another 3–4 minutes.

Step 10

Serve hot, with rice.