Vocal Voices

I've looked at various recipes, but do any of you have one?

It's cold on Saturday, and for a few days, so we thought of a curry with a difference.

Jan, I take it you mean chunks of pork shoulder not the whole cut.

Pork is traditional in vindaloo, with spuds, but any basic recipe would work.

So:

pork cut into 2.5cm / 1 inch cubes
1 onion diced
2 crushed garlic cloves
1 piece of chopped ginger
Madras curry paste / powder
400g tin of tomatoes
squeeze of tomato paste
chicken stock cube
white wine
potatoes cut the same size as the pork
oil
S&P to season.

Brown the pork in the oil then add the onion, garlic and ginger to soften or till translucent. Add the curry paste / powder and give a stir. Add the toms, tom paste and stock cube and a splash of wine and cook on low for 35 - 40 mins - check the meat is tender. Add the potatoes and continue, lid on, till they are cooked through. Season if required.

Serve as you like to.

No, not cubed, just chucked the whole lot in

Have found this wicked - and I mean wicked - curry paste. And also in the local supermarket, not Pingo, had a rather warm spice. So rubbed that in, having trimmed the meat, added a tin of tomates, a tin of coconut milk, madras curry powder, ground cumin, ground coriander, chopped garlic, grated ginger and chopped chillies. Oh, and one red onion and a couple of our own white onions.

And it's rather warm

Will leave it until Saturday to eat it.

Turned it over every half hour, was cooked for 2 hours. Will just go and try the meat.

Mega



Will do that again

The sauce is rather warm, though. Will freeze some of it and actually mark the container, rather than thinking - oh, that's soup

Jan, that sounds really delish.

Do you get the prog Diners, Drive-ins and Dives?

Some time back a guy did a similar thing, a sort of pulled pork curry cooked low and slow. He rendered the fluid down and blitzed it to make a thick sauce.

He served it in wraps with rice, home fries, crispy onion rings and the sauce.

Nope, can't get that-

I've done similar, with peppers - a lot of peppers. Cooked for about 4 hours, lush

Lush just lush