Serves: 8

Wait!

Before you dismiss this as another pork vindaloo – something I’ve previously typed up – it isn’t.

For starters, it’s pork mince.

(And that is a win in itself.)

Secondly, this spicy mince is going in a buttery roti with hot sauce and shredded cheese as a late Saturday, tequila (or whatever you prefer) shot hit-the-spot dinner.

Turn the lights down, turn the music up and dance in the kitchen sort of food that’s going to get you well past midnight.

A few years back, I thought of creating a category on this blog called “Saturday Night Drunk” to hoover up all the late night recipes you should plan for a great Saturday night in. (Pro tip: try this homemade kebab or Matt Preston’s “Cheat’s Lamb Pide” or this amazing thin-crust Pide with Lamb Topping (Lahmacun).

I didn’t (rightly or wrongly) add the category to my blog though if I had, I’d pin this pork vindaloo to the top.

Nuts good. Just add tequila and music. Another faultless Dan Toombs Indian.

Ingredients

For the marinade

1 tsp chilli powder
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1/2 tsp ground fenugreek
1/2 tsp ground cloves
1 tbsp ground black pepper
1/2 tsp ground turmeric
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
4 green chillies, finely chopped
5 tbsp red wine vinegar
2 tbsp soft brown sugar
1 tbsp tamarind concentrate
7 garlic cloves, smashed
2.5cm piece of ginger, chopped

For the curry

800gm pork mince
3 tbsp coconut oil
1 tsp brown mustard seeds
10 fresh curry leaves
2 onions, finely chopped
2 tomatoes, finely chopped
2 bay leaves
Salt
Juice of one lime
Rotis, hot sauce and shredded cheese to wrap it all up

Ingredients

1. Place all the marinade ingredients in a blender and and blend to a paste.
2. Using your hands, mix the marinade with the meat and refrigerate for 30 minutes or ideally, overnight.
3. When ready to cook, heat the oil over a high heat in a heavy pan. When visibly hot, add the mustard seeds and when they begin to pop, stir in the curry leaves and fry for about 30 seconds until fragrant.
4. Stir in the chopped onion and fry until soft and translucent.
5. Then add the chopped tomatoes and the marinated meat (with all the marinade). Brown the meat, stirring regularly until it is all cooked through. Cook until all of the liquid has been reduced.
6. Check for seasoning and add salt to taste: and the lime juice.
7. Serve on top of hot rotis (chapattis): add grated cheese and hot sauce and thank me later.