Indian food: Vindaloo Curry from Jamie Oliver

Food blogging is not my favourite, but I’d like to share this recipe with you anyway. And since it’s pouring down outdoors the last couple of days, food photography seems to be a good the only alternative 😉

We love Indian food but the next Indian restaurant is at least 45 minutes away. Luckily we have some ingredients on stock to prepare an Indian dinner on our own. The Vindaloo Curry I’d like to show you is from Jamie Oliver. When you have everything at home, it’s pretty easy to prepare.

First of all you need a curry paste. I made it on my own, but you can also buy it in almost any well stocked Asian food store. Just keep in mind to prepare the paste a little earlier to let it pull through.

What you need for the paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
4 dried red chillies
1 tablespoon turmeric
½ teaspoon sea salt
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
1 small bunch fresh coriander
1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds

How to prepare the paste
First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

What you need for the Vindaloo Curry
2 medium onions
4 gloves of garlic
2 red chilies (or to taste)
thumb size piece of ginger root
small bunch of fresh cilantro
4 ripe tomatoes
peanut or vegetable oil
a pat of butter
1 3/4 pounds diced pork shoulder
1/2 cup vindaloo paste such as Pataks
sea salt and black pepper
1 table spoon honey
1/3 balsamic vinegar

How to prepare the Vindaloo Curry
Peel halve and finely slice onion, peed and slice garlic, finely slice chili, peel and finely slice ginger. Pick cilantro leaves and finely chop stalks. Cut the tomatoes into quarters.

To Cook:
Get a large casserole type pan on a medium high heat, add a couple of lugs of oil and the butter. Add the onions, garlic, chili, ginger and cilantro stalks and cook for 10 minutes until softened. Add the pork and curry paste. Stir well and coat all pieces of pork. Season with Salt and Pepper. Add the tomatoes, balsamic vinegar, honey and about 1 2/3 cups of water. Bring to a boil and turn the heat down and simmer for 45 minutes with the lid on. Stir regularly and add more water if necessary.

Serve rice or naan (indian bread) with it. I actually used chicken instead of pork, which is a good alternative.

If you like the recipe, I may send it to you in German language as well. Just let me know in the comments.

I used the english recipes from these two sites:

Curry paste –

Vindaloo Curry –

Have a good start into the new week and try the recipe, it’s really good 🙂

2 comments Write a comment

  1. Thanks for sharing this recipe. I LOVE Indian food. Vindaloo is, as far as I know, one of the spiciest curry versions
    India has to offer. Be careful! It might ruin your tastebuds … at least for a while.

    • The good thing when you make the curry paste on your own is, that you can choose on you own how spicy it should be in the end.
      I like it spicy though 🙂

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