Indian
Indian - Street Food and Snacks
Pork Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 300g Goan pork sausages (choris)
- • 4 crusty bread rolls or pav buns
- • 2 onions, sliced
- • 1 potato, cubed
- • 2 green chilies, slit
- • 2 tbsp oil
- • 2 tbsp coriander, chopped
Preparation Steps
1
Phase 1
Prick the sausages, place them in a pan with a splash of water, and simmer until the fat renders out.
2
Phase 2
Add the oil, onions, green chilies, and potato and cook until the onions soften.
3
Phase 3
Cover and cook on low heat until the potatoes are tender and the sauce is thick and deep red.
4
Phase 4
Halve the rolls and toast them in the pan drippings until warmed through.
5
Phase 5
Spoon the choriz over the toasted rolls, garnish with coriander, and serve hot.