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Vindaloo recipe, from 'Yummy' curry cook aboard Oriana 1981

Peter’s perfect vindaloo

Prep 15-20 min

Cook 2 hrs

Serves 4-6

75ml cider vinegar

700g pork shoulder, cut into 3cm chunks

4 tbsp ghee, neutral or coconut oil 

500g onions, finely sliced (about 4 medium onions)

60g tamarind pulp

10 garlic cloves, finely sliced

5cm thick length of ginger, cut into slim matchsticks

4 ripe tomatoes, diced

2-4 green chillies 

10 curry leaves (optional)

1 tbsp jaggery or soft brown sugar

1 tsp salt

1 tsp black mustard seeds

For the masala (You can substitute 3 dessertspoons Pataks vindaloo paste, + coconut milk)

2 tbsp chilli powder or paprika

Seeds of 8 cardamom pods

1 tsp black peppercorns

8 cloves 0r ½ teaspoon ground cloves

2 teaspoons red chilli flakes

1 tsp cumin seeds

½ tsp coriander seeds

½ tsp turmeric 

5cm cinnamon stick

50 ml coconut milk

Grind together all the ingredients for the masala, then stir in the vinegar and coconut milk. Rub into the pork and leave to sit for three to four hours. (don’t leave the meat in the marinade more than 4 hours as the acid content will change the texture of the meat!)

Heat the oil in a wide, lidded pan over a medium-low flame, and fry the onions until soft and golden. Meanwhile, soak the tamarind pulp in 120ml of hot water for 15 minutes, then gently rub any remaining pulp from the seeds and strain off the liquid, discarding the solids.

Stir the garlic and ginger into the onions and cook, stirring, for another five minutes, then add the tomatoes, chillies and curry leaves, if using, and cook until the tomatoes start to break down.

2 Stir the garlic and ginger into the onions, then the ginger and curry leaves.

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2 Stir the garlic and ginger into the onions, then the ginger and curry leaves

Add the pork and marinade to the pan and turn the heat up to medium high. Stir well, add the jaggery, salt and mustard seeds, followed by the tamarind liquid. Bring to a simmer, cover tightly, turn the heat right down and cook gently for an hour.

Partially remove the lid and cook for another 30 minutes, until the meat is very tender and the sauce has thickened.

Serve with chapatti, nann ,rice or puris Indian lager optional

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                    Easy Pizza

Grazie Vittorio

(350g) water, 95 ºF

2 1/2 tsp (14g) salt

1/4 tsp dried instant yeast

(500g) 00 or plain flour

INSTRUCTIONS

Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute.

Add the flour into the mixing bowl and stir with a wooden spoon until you form a shaggy dough. Switch to using your hands. Wet your hands to prevent the dough from sticking to them and pinch the dough into several segments between your first finger and thumb. Then reach under the edges of the dough and gently pull it up to stretch the dough until you hit resistance, then fold the section of dough over to rest of the dough. Turn the bowl 1/4 turn and repeat the pulling and folding until you've gone all around. This action brings the dough back into one piece. Repeat the pinching and folding process for about 1-2 minutes until your dough starts to turn into a cohesive, but sticky ball of dough. Re-wet your hands as necessary to prevent the dough from sticking to them. Cover the bowl and let rest for 20 minutes.

After the 20 minutes of rest, turn the dough onto a clean and floured surface. Knead the dough for about 1 minute until you get a smooth ball of dough. Flour your hands and add flour to the counter as necessary to prevent sticking. Lightly coat the mixing bowl with oil and place the ball of dough mixing bowl, turning to coat in oil before leaving seam side down. Cover the mixing bowl and let the dough rise for about 1 hour, until it's doubled in size. You can let it rise for up to 2 hours before shaping.

Turn the dough onto a clean, floured counter and stretch to make a large rectangle. You're going to divide the dough into 2 or 3 pieces (depending on the size you want your final pizza to be) by sprinkling flour over where you're going to cut (this prevents it from sticking) and cut into the sections with a bench scraper, or with a butter knife by pressing straight down into the dough.

Shape the dough one piece at a time. To shape the dough, you will use the same folding technique as before (this time with dry or lightly floured hands). Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle. Take the next section and repeat, and move around the dough until you have created a tight ball. Then, turn the ball of dough and place seam side down on a clean, un-floured section of the counter. Cup the dough ball between your hands with your pinky fingers resting on the counter behind it. Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling. Turn the dough about a quarter turn and repeat. Do this until you've gone in a full circle and the skin around the dough ball is taught. Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch. Repeat with the remaining sections of dough, then place on a floured plate. Sprinkle more flour on top of the dough, then cover with plastic wrap and place the plate in the fridge for at least 6 hours, or up to 72 hours, before making pizza.

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