Ingredients
Method
1.Heat ghee in large saucepan; cook pork, in batches, until browned all over.
2.Cook onion in same pan, stirring, until soft. Add paste and garlic; cook, stirring, about 1 minute or until fragrant.
3.Return pork to pan with the water and vinegar; simmer, covered, 50 minutes.
4.Add potato; simmer, uncovered, about 45 minutes or until potato is tender. Stir in chopped chilli; serve curry sprinkled with thinly sliced chilli.
The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance.
Note
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