![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/pork-curry.png\" "\\"pork")
<\/a><\/p>\nSimon Rimmer makes pork vindaloo spicy Indian curry served with yoghurt to warm you up on a cold day on Daily Brunch.<\/p>\n
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.<\/p>\n
For the paste: 2 garlic cloves, peeled, 2\u00bd 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.<\/p>\n
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.<\/p>\n
To prepare the dish, first make the marinade by mixing all of the marinade ingredients together in a bowl.<\/p>\n
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.<\/p>\n
Blend all of the ingredients for the paste in a food processor and set aside.<\/p>\n
Heat the oil in a large frying pan and fry the onion and curry paste for 4-5 minutes, or until softened.<\/p>\n
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.<\/p>\n
Serve the vindaloo with cooked basmati rice and sprinkled with chopped fresh coriander.<\/p>\n