Pork vindaloo recipe | delicious. magazine

Ingredients

• 10-15 dried Kashmiri chillies, or ½-1 tsp hot chilli powder, to taste
• 2 tsp cumin seeds, toasted for 1 minute in a dry frying pan
• 1 tsp mustard seeds
• 2.5cm cinnamon stick (see tip)
• 9 whole black peppercorns
• Seeds from 6 cardamom pods
• 4 whole cloves
• 1 tsp ground turmeric
• 1 tsp soft brown sugar, plus extra to taste
• 3cm fresh ginger, roughly chopped
• 3 fat garlic cloves, roughly chopped
• 100ml cider vinegar
• 500g British free-range pork shoulder, cut into chunks
• 1½ tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 tbsp tomato purée
• 200ml fresh light chicken stock
• 20 fresh curry leaves (see Food Team’s Tip)
• Handful fresh coriander, chopped