* Blend available on the website soon*
This is far from your takeaway version where searing heat makes it an after-the-pub favourite. Don’t get the wrong idea, it’s still got a kick to it but a medium heat and plenty of flavour. You can substitute chicken thighs, chicken breast or firm white fish for the pork.
To serve 4 you will need;
600g pork shoulder or leg, cut into rough 3cm cubes
2 medium red onions, finely sliced into half moons
1 packet Bite Me Spices Goan Vindaloo Blend
4 medium potatoes, peeled and cut into 3cm chunks, or 12 new potatoes left whole, washed and unpeeled.
80ml cider vinegar
40ml vegetable oil
Mix packet contents with cider vinegar and 20ml water.
Rub over pork, cover and marinade for 30 minutes to 3 hours (30 minutes only for fish).
Part boil potatoes for 8 minutes, drain and set aside.
Heat oil in a large frying pan. Fry onions until softened. Add meat and marinade, fry for a further 5 minutes on a medium heat. Add the potatoes and continue to fry for 3 minutes, stirring continuously.
- Add remaining water, cover and simmer on a low heat for 35 minutes (Fish may require less cooking time).