Quick & Easy

Pork vindaloo with cucumber raita

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.



1.Place mint, yoghurt, cumin, coriander, sugar and salt in a small food processor. Process until smooth. Scrape into a small bowl.
2.Squeeze out excess moisture from cucumbers stir through the yoghurt mixture. Refrigerate if desired to allow the flavours to combine.
3.Place mustard seeds into a medium sized saucepan. Cook until they ‘pop”. Remove and set aside.
4.Heat oil in the saucepan. Add pork and cook, in batches, until browned. Remove and set aside.
5.Add onion to the pan, cook until browned. Add garlic, ginger and green chillies. Cook for a minute. Add vindaloo paste and cook for a minute. Add tomatoes and cook until broken down.
6.Return the mustard seeds and pork to the pan. Add water, vinegar, curry leaves and sugar. Simmer, covered, for 1 hour and 15 minutes.
7.Serve sprinkled with coriander leaves and with rice and raita.

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