favorite
print
rate
Serves
US | Metric
Ingredients
  • 650 g of belly pork, with fat, diced
  • 2 tbsps cumin seeds
  • 1 tbsp coriander seeds
  • 3 cloves of garlic, peeled
  • 3 ” chunk of ginger, peeled
  • 2 red chillies
  • 2 tsps paprika
  • 1 tsp turmeric powder
  • 1 tsp tamarind paste
  • 50 ml white vinegar
  • ½ tsp chilli powder (add a full tsp. if you like it spicy)
  • 1 tbsp tomato puree
  • 1 tsp sea salt
  • Oil, for frying (sunflower is good)
  • 1 onion, sliced
  • 400 ml tinned tomatoes, chopped
  • 6 new potatoes, halved
  • 30 g fresh coriander, chopped
Pork Vindaloo Pork Vindaloo
Pork Vindaloo
'Authentic' Vindaloo

This curry is a recipe that my Indian Nana would cook, I think each of us in our family cook it our own way but all are delicious.

It isn’t like the English take away ‘Vindaloo’ this dish is a spicy and tangy curry and should be mopped up with breads.

It uses belly pork, which when cooked for a long time melts in your mouth. The tamarind and vinegar give a great sourness to the sauce. It is a simple recipe, very easy to prepare but not lacking in flavour. It has a pretty different taste to most other curries, for me it brings back many happy memories.

Prep 15 minutes
Total 50 minutes
  • Dry-fry the cumin and coriander seeds until you smell an aroma.
  • Place into a blender or smoothie maker and add the garlic, ginger, chillies, paprika, turmeric, tamarind, vinegar, chilli powder and tomato puree, blend into a paste.
  • Season the meat with a teaspoon of salt, set aside.
  • Heat the oil and cook the onions until browned.
  • Add the pork to the pan and cook until the outer surface is white.
  • Add the paste and cook for 3 to 4 minutes, coating the pork with all the spices.  
  • Pour in the chopped tomatoes and stir well. Add water to the can, probably half a can and pour into the curry. Cook covered for around 25 minutes.
  • Add the potatoes and cook in the sauce until soft, probably 15 minutes more.
  • Lastly, add the coriander, stir through and serve with breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Pork Vindaloo
'Authentic' Vindaloo

This curry is a recipe that my Indian Nana would cook, I think each of us in our family cook it our own way but all are delicious.

It isn’t like the English take away ‘Vindaloo’ this dish is a spicy and tangy curry and should be mopped up with breads.

It uses belly pork, which when cooked for a long time melts in your mouth. The tamarind and vinegar give a great sourness to the sauce. It is a simple recipe, very easy to prepare but not lacking in flavour. It has a pretty different taste to most other curries, for me it brings back many happy memories.

favorite
print
rate
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 650 g of belly pork, with fat, diced
  • 2 tbsps cumin seeds
  • 1 tbsp coriander seeds
  • 3 cloves of garlic, peeled
  • 3 ” chunk of ginger, peeled
  • 2 red chillies
  • 2 tsps paprika
  • 1 tsp turmeric powder
  • 1 tsp tamarind paste
  • 50 ml white vinegar
  • ½ tsp chilli powder (add a full tsp. if you like it spicy)
  • 1 tbsp tomato puree
  • 1 tsp sea salt
  • Oil, for frying (sunflower is good)
  • 1 onion, sliced
  • 400 ml tinned tomatoes, chopped
  • 6 new potatoes, halved
  • 30 g fresh coriander, chopped

  • Dry-fry the cumin and coriander seeds until you smell an aroma.
  • Place into a blender or smoothie maker and add the garlic, ginger, chillies, paprika, turmeric, tamarind, vinegar, chilli powder and tomato puree, blend into a paste.
  • Season the meat with a teaspoon of salt, set aside.
  • Heat the oil and cook the onions until browned.
  • Add the pork to the pan and cook until the outer surface is white.
  • Add the paste and cook for 3 to 4 minutes, coating the pork with all the spices.  
  • Pour in the chopped tomatoes and stir well. Add water to the can, probably half a can and pour into the curry. Cook covered for around 25 minutes.
  • Add the potatoes and cook in the sauce until soft, probably 15 minutes more.
  • Lastly, add the coriander, stir through and serve with breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com