| Description | ||
| Curry Type | Meat | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | Somesh Rao's "The Graduate Student's Guide To Indian | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | 6-8 | |
| Ingredients | 1 1/2 lb Pork
3 Medium onions 2" piece Ginger 4 cloves Garlic 2 medium Tomatoes 2 T Vinegar 2 t Salt 1/2 t Garam Masala 2 T Vindaloo paste (hot) 1 medium Potatoes 2 c Water | |
| Instructions | Clean, wash, trim and dry pork. Cut into 1" cubes.
Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender. Cube potatoes, add and cook the potato pieces coated in the liquid. Boil down the amount of water (30 minutes) while the potatoes cook. | |
| Notes | ||
| Comments |
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