Simon Rimmer makes pork vindaloo spicy Indian curry served with yoghurt to warm you up on a cold day on Daily Brunch.

The ingredients are: 500g pork shoulder, in large cubes, 1 onion, peeled, finely sliced, 4 tbsp vegetable oil, 200g potatoes, cooked, diced, 1 handful fresh coriander and 1 packet basmati rice.

For the paste: 2 garlic cloves, peeled, 2½ cm fresh root ginger, 2 red chillies, 4 dried chillies, 1 tbsp ground cinnamon, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp ground turmeric and 50ml warm water.

For the marinade: 1 tbsp ground ginger, 1 tbsp curry powder, 1 tbsp garam marsala, 1 tbsp English mustard powder, 1 tbsp cayenne pepper, 1 tbsp paprika, 8 pods cardamom pods, 2 tsp ground cloves and 50ml red wine vinegar.

To prepare the dish, first make the marinade by mixing all of the marinade ingredients together in a bowl.

Add the pork to the marinade and stir until well combined. Cover with cling film and chill in the fridge for 2 hours or overnight.

Blend all of the ingredients for the paste in a food processor and set aside.

Heat the oil in a large frying pan and fry the onion and curry paste for 4-5 minutes, or until softened.

Add the marinated pork, and a little water if necessary. Cover with a lid and cook for 40 minutes, then add the potatoes and cook for a further 20 minutes.

Serve the vindaloo with cooked basmati rice and sprinkled with chopped fresh coriander.

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.