Pandi viṇḍalū with brown Pilau and Potato Bhartha

A tradition on Boxing Day in our house along with brown Pilau and Potato Bhartha. I made this my own, different from my mum's recipe. Vindaloo doesn't have to be hot, nor overpowered by the taste of vinegar. It is cooked purely in vinegar but the pork releases enough water for it to cook in its own juices.

I feel I have I moved this taste forward away from the days of not having a fridge and having to cook the pork in heaps vinegar to make it last longer. My version has heaps of taste and yet not overpowered by any one flavour.

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3kgs diced pork shoulder

4 chopped onions fry until golden brown

2 tbsp of tomato Purée Add to golden brown onions until it separates

2 tbsp of chilli flakes or alter to taste then add chilliest flakes

Then in a bowl add

2 tbsp of cumin

2 tbsp of coriander

2 tbsp of garlic powder

2 tbsp of ginger powder

1 tbsp of mustard

1 tbsp of sugar

Mix into a paste in malt vinegar

Add this to the onions, tomato and chilli

Slow cook until meat is soft and garnish with fresh coriander, best served with brown pilau rice, potato Bhartha and cucumber salad.

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Brown Pilaui:

1 chopped Onion

fry till golden brown

Add

1 tbsp of garlic and fry for 5min

Then add rest of spice:

1 stick of cinnamon

4 cardamom pods

6 cloves

1 teaspoon of cumin seeds

Add

3 cups washed rice and fry

Then add 6 cups of water

1 knorr stockpot and salt to taste.

Potato Bhartha (Indian Mash):

6 Potatoes mashed

1 onion finely chopped

2 chillies or to taste

1 tablespoon of mustard oil.

Salt to taste and coriander to garnish :)