Goan Tangy Pork Vindaloo with Cashews – Meeta K Wolff

Meeta K Wolff's Goan Tangy Pork Vindaloo with Cashews

Meeta K Wolff’s Goan Tangy Pork Vindaloo with Cashews

Prep Time: 30 minutes
Total Time: 60 minutes + 60 minutes marinating time
Serves: 6
Ingredients:

3 tablespoons extra-virgin olive oil
115 ml white wine vinegar
6 garlic cloves, crushed
1 teaspoon whole cumin seeds
2 teaspoons ground coriander seeds
2 teaspoons ground cumin seeds
1 teaspoon cayenne pepper
¼ teaspoon turmeric
2 tablespoons rape seed oil
2 red onions, coarsely chopped
30g cashew nuts
1 kg boneless pork, from the shoulder, cut into cubes
125 ml coconut milk
Seasoning to taste
Handful coriander leaves, chopped

Method
Place the pork pieces in a large dish. Pour the vinegar and add the garlic, coriander, cumin, cayenne pepper, turmeric and season. Rub into the meat and leave to marinate for an hour.
While the meat is marinating, heat the oil in a large skillet over medium-high heat. Add the whole cumin seeds and allow to crackle and release the perfume for about 30 seconds, then add the onions and cashews and cook together, stirring occasionally. Cook until the onions are caramelized and golden and the nuts are toasted. This should take about 8 to 10 minutes.

With a slotted spoon remove the pork from the marinade reserving the liquid. Set the meat aside to drain. Pour the marinade into the skillet. Cook the tangy sauce over a medium heat, stirring frequently to make sure nothing sticks to the bottom of the pan.

When the vinegar has evaporated add the pork and cook for 2 minutes, searing the meat. Add about 115 ml of water and stir with a wooden spoon, scraping the bottom to make sure all the good bits come off. Bring the mixture to a quick boil, then reduce heat to medium-low, cover and simmer gently for about 30 minutes until the pork is tender and succulent. Stir from time to time.

Stir in the coconut milk, increase the heat to medium and simmer for 10 minutes until the sauce thickens.

Check the seasoning, sprinkle with coriander leaves and serve hot with platters of perfumed rice, warm soft nans, and chutney and pickles.

Notes
You will notice I do not add any chilies in the vindaloo. Instead I rely on cayenne pepper to impart the heat and the zest gives the vindaloo a fantastic boost. A vindaloo does not have to be burning hot in my opinion, but a bit of fieriness is required. Please by all means adjust this to your own taste.

Michael’s wine recommendation – click here

Hermanuspietersfontein Bloos 2013

Hermanuspietersfontein Bloos 2013

Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

 

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