Tangy, fiery Goan-inspired pork curry with basmati rice

$2.23/serving$2.25at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• pork tenderloin450 g
• basmati rice1 cup
• yellow onion2 ea
• garlic5 cloves
• gingera big thumb
• curry powder2 tbsp
• ground cayenne1/2 tsp
• paprika1 tbsp
• white vinegar3 tbsp
• on the vine tomato2 ea
• white sugar1 tsp

Method

1Marinate the pork

• •Cut the pork tenderloin into 1 inch cubes.
• •Toss the pork with the curry powder, cayenne, paprika, white vinegar, three minced cloves of garlic, half of the grated ginger and 1 tsp salt.
• •Marinate 15 minutes while you start the onions.

2Golden onions

• •Thinly slice the onions.
• •Heat 2 tbsp oil in a heavy pot over medium heat.
• •Cook the onions 10 minutes, stirring occasionally, until deep golden.
• •Add the remaining garlic and ginger and cook 1 minute.

3Simmer

• •Add the pork with all its marinade and cook 3 minutes, stirring, until the spices smell toasty.
• •Chop the tomatoes and add them with the sugar and 1 cup water.
• •Cover and simmer gently 30 to 35 minutes, stirring occasionally, until the pork is tender and the sauce is thick and brick-red.
• •Season to taste.

4Rice on

• •Meanwhile, rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

5Plate

• •Spoon the rice into two bowls and ladle the vindaloo over top.