Vindaloo Pork Curry and Raita

Vindaloo comes from Portuguese words for garlic and vinegar or wine, so this curry is sharp and hot.

Ingredients

Curry:

• 2 tablespoons extra light olive oil
• 1.2kg pork, cut into 3cm pieces  * you can use chicken or beef if you prefer
• 1 onion, sliced
• 4 tablespoons Garnisha vindaloo curry paste (or 4 tablespoons of Herbies vindaloo curry mix)
• 2 cups water

• 185ml (3/4 cup) Greek yoghurt
• 1 lebanese cucumber, cut into .5mm diced pieces
• 1 tbsp lemon juice

Preparation:

1. Mix raita ingredients and season to taste,Set aside or chill (this can be done up to 1 day ahead).
2. Heat half the oil in a large saucepan over high heat. Cook pork, in batches, until browned. Add more oil if needed. Remove to a plate.
3. Add onion to saucepan. Cook, stirring, for 3 minutes. Add curry paste. Cook for 1 to 2 minutes
4. Return pork to saucepan with water. Simmer, covered, for 60 minutes or until pork is tender.
5. Serve with basmati rice and the raita