Pork Vindaloo & Pilau Rice

£8.10
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Ingredients

Ingredients:

For 2 (For 4)

Aromatic Spice Blend: 1 pod (2 pods)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Green Chilli: 1 sachet (2 sachets)

Cider Vinegar: 1 pod (2 pods)

Diced Pork: 1 pack (2 packs)

Onion: 1 (2)

Crackle and Sizzle Tarka blend : 1 pod (1 pod)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Green Chilli: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Chilli Flakes: 1 pod (2 pods)

Sauteed Onion Paste: 1 sachet (2 sachets)

Sauteed Tomato Paste: 2 sachet (4 sachets)

Palm Sugar: 1 pod (2 pods)

Cider Vinegar: 1 pod (2 pods)

Basmati Rice: 1 bag (2 bags)

Turmeric : 1 pod (1 pod)

Cumin Seeds : 1 pod (1 pod)

Coriander : 1 bunch (1 bunch)

 

 

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 725 Fat 22g of which saturates 6g Carbohydrates 104g of which sugars 27g Protein 38g Salt 1.49

Method

Recipe Description:

The Portuguese changed Asia forever by sailing to Goa and Kerala with ships full of chilli. A less popular new import was their carne de vinha d’alhos, barrels of pork and garlic preserved in wine. But swap wine for vinegar, add chilli and spices, and you have the original vin-d-aloo, Goa’s sly transformation of their colonisers’ cuisine. Infamous in Britain as the spiciest curry on the menu, we prefer the less aggressive Goan original, but there’s two optional chillies for you to throw in… if you dare!

  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 55 minsFor 4 - 60 mins