Vindaloo Curry

My dad was a great cook. I remember sitting with him at the dining room table with all the ingredients for the next wonderful recipe laid out before him. Chopping board at the ready, knife newly sharpened with his long steel, and a cold beer at his side.

 He was a very methodical man and everything had to be in order. It didn’t matter what he was going to cook, it all had to be prepared and placed in the correct bowls before he went up to the stove.

 I used to watch my dad as he prepared his wonderful curry. He would talk about what he was doing and why. It’s there I learned the secrets to making this delicious meal and I have never forgotten. It wasn’t a lesson - it was just a conversation, which is, sometimes, the best way to learn. So in honour of a great cook and a wonderful man, I share with you my dad’s vindaloo curry.

INGREDIENTS

800g - 1kg pork, chicken, beef, lamb or chickpeas and eggplant

2 - 3 tbsp                ghee or vegetable oil

2 tbsp Salivate! Spice Blend

2- 5                                onions - finely chopped

2                                      tomatoes - finely chopped

4                                      green chillies - finely chopped - less if you’re feeding non-chilli lovers

75ml                              red wine vinegar

1 dessertspoon tamarind paste

7 cloves                        garlic - smashed

1 thumb sized          piece ginger - washed, chopped

1                                       lemon

salt to taste

*This is a vibrant and fiery curry so you if you like less heat,  don't  add so many chillies*

METHOD

First things first - let's make the marinade*

• Place the fresh chillies, vinegar, garlic and ginger and blend until smooth

• In a large bowl mix the ground spice blend with the meat, chilli mixture and some oil and stir well to combine

• Leave the meat to marinate for at least an hour or even over night. The longer the better.

* If you are cooking a vegetarian curry there is no need to marinate the ingredients

Now to cook the curry:

• When ready to cook, heat the ghee or oil in a pan and when hot, add the bay leaves and mustard seeds.

• When the mustard seeds begin to pop, add in the chopped onions. Vegetarian curry - add the spice blend now

• Fry for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don't burn.

• Add the meat with its marinade into the pan and fry until brown. Vegetarian curry - add vegetables

• Now add the chopped tomatoes, the tamarind and then pour in just enough water to cover. Give it a stir and taste. You may need more vinegar or salt to your taste

• Place a lid on your pot and leave to simmer for about an hour until the meat is very tender. You may need to add a drop more water while simmering.

• Squeeze the lemon juice over the top and serve with basmati rice, some fried pappadums and raita.