COOKBOOK: The Best - Paul Merrett, Silvana Franco, Ben O'Donoghue
This recipe has fennel which is like coriander for me, I just can’t eat it! Perhaps this recipe would have been very different with this ingredient. I did feel that it missed that WOW factor in flavour that a vindaloo should have, in any case it was more subtle which many do prefer.
Im going to call this one a mild vindaloo recipe.
NOTE: You will need a food processor or blender / chopper to puree marinade for this recipe
PLEASE NOTE: I typed ‘lamb' in error in one of the captions in the video. It takes too long to upload again, sorry!
2 tablespoons cumin
2 tablespoons of cinnamon
2 tablespoons of fennel seeds (I didn't add this, but you can!)
3 tablespoons of chopped parsley
1 red capsicum, seeded and roughly cut up
2 fresh tomatoes, roughly cut up , remove the top
6 small red chillis, seeded and roughly chopped
50ml red wine
50ml red wine vinegar
1kg of pork scotch fillet , chopped in bite size, cubed 5cm
2 tablespoons of olive oil
1 onion, diced
4 cloves of garlic, chopped finely
5cm fresh ginger, chopped finely
1 tablespoon of brown sugar
extra chopped parsley for rice and presentation
200g basmati rice
Puree tomatoes, chilli, capsicum, red wine and red wine vinegar in processor
Place pork in a bowl or casserole dish and add the puree mixture. Add cumin , cinnamon and fennel seeds and garlic. Mix well.
Heat oil in a deep frying pan or pot. Add onions and fry for one minute. Add ginger, mix well. Add pork pieces (keep the marinade juices to the side) and bring to boil. Add brown sugar. Simmer to low and allow it to cook for 20mins. Add parsley, mix and set aside.
In the meantime, cook the rice as per the instructions on package. In the last 5mins of cooking , add 2/3 large tablespoons of pork marinade and stir until rice is cooked.
Serve pork over rice and sprinkle with chopped parsley.