Vindaloo with Lemon and Turmeric Rice

VindalooSo this post is long overdue, but, since I put this (#9) on my summer to-do list, I can’t help but admit it has been difficult to keep it up. But, recently I did try a Vindaloo dish from this book with lemon, ginger and turmeric rice. Overall the directions were easy to follow and the ingredients were easy to find in my grocery store – which makes it a bonus in my books. Everyone loved the dish and I think it will definitely be something we cook again!

Check out the recipes down below!

vindaloo vindaloo vindaloo vindaloo vindaloo vindalooVindaloo
2 medium onions
4 cloves of garlic
1-2 fresh red or green chiles, to your taste (which I didn’t use)
a thumb-sized piece of fresh root ginger
a small bunch of fresh cilantro
4 ripe tomatoes
peanut or vegetable oil
a pat of butter
1 3/4 pounds of diced pork shoulder, preferably free-range/organic (I used chicken)
1/2 cup vindaloo or hot curry paste (Patak’s was my choice)
sea salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon honey
1 cup natural yogurt
1 lemon

1. Peel, halve, and finely slice your onions. Peel and finely slice the garlic. Finely slice the chile. Peel and finely slice the ginger. Pick the cilantro leaves and finely chop the stalks. Cut the tomatoes into quarters
2. Get a large casserole-type pan on a medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 1o minutes, until softened and golden. Add the pork and the curry paste. Stir well to coat everything with the paste and season to cover everything, and stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it’s not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper – please season carefully.
3. Serve with the rice recipe down below and with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges for squeezing over.

Lemon, Ginger, and Turmeric Rice
1 lemon
1-inch piece of fresh root ginger
olive oil
a pat of butter
1 heap teaspoon turmeric
sea salt and freshly ground black pepper

Cook your rice using it’s directions. Zest your lemon, then cut it in half. Peel and grate the ginger. Put a large frying pan on low heat and add a lug of olive oil and the butter. When it starts to bubble gently, add the lemon zest, ginger, and turmeric and squeeze over the lemon juice. Season with salt and pepper. Stir until you have a golden paste. Spoon your cooked rice into the frying pan. Stir thoroughly and serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s