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Curry Type 1

I think PCOWcurry01 would just be too cheesy for a title.


This was based on a Vindaloo recipe from WikiBooks. This really isn't a Vindaloo. It's not Vindaloo by common restaurant standards and probably not a Vindaloo by traditional Goan standards.

Tested for one pass. Recipe yields good flavour, excellent texture but reasonably mild. To get a stronger, hotter curry, double the amount of chillis, garam masala, cayenne and toss a couple of dried chillis in the mix to taste.


  • 4 Pork tenderloins (or approx 750g-1000g of pork)
  • 3 large onions
  • 3 fresh chilli peppers (red/yellow/green)
  • 6 cloves of garlic
  • 2cm cube of fresh ginger
  • 1 tsp turmeric
  • 70mL white wine vinegar
  • 1 tsp dried coriander powder
  • 1 tsp cayenne pepper
  • 5 cardomom pods
  • 1 tsp garam masala
  • 0.5 tsp cinnamon powder
  • 1.5 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 0.5 tsp rock salt (or other chunky form of sodium chloride)
  • 1 tbl chopped fresh coriander leaves
  • 200mL water


  1. Make the onion sauce
    1. Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop.
    2. Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.
    3. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize.
    4. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
    5. Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.
    6. Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.
    7. Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. It's also the onion sauce that gives the vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish.
    8. Remove sauce from blender and set aside.
    9. Shake fist at remnants stuck in blender. Add 25mL of water, pulse, and remove remnants.
  1. Make the garlic/chili paste
    1. Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chilli peppers and chop in the same way.
    2. Finely (We're talking *really* fine here) chop the above with your razor-sharp chef's knife.
    3. Add the turmeric, cayenne, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
    4. Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Add a blast of black pepper from your trusty grinder to be sure.
    5. Mix until homogenous.
  1. Cook the paste and meat
    1. Chop the meat into 2.5cm (approx) chunks
    2. Pour a little oil into a saucepan. Add the spiced garlic and chilli paste to the pan. The original recipe states "It needs to be slightly floating on oil, not touching the bottom of the pan." -- which is a nice concept, but it's not necessarily going to work out that way. Don't sweat it, just don't burn the spices.
    3. Toss the cardomom pods in at this point. Whole.
    4. When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.
    5. Add some water to keep things under control as required.
  1. Add onion sauce and simmer
    1. Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
    2. At this stage you can add some vegetables. Spring onions are pretty good.
    3. Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks.
  1. Serving
    1. To serve- spoon the curry over the top of rice (or something else). Sprinkle the chopped coriander leaves over the curry, and serve immediately.