Vindaloo     


DescriptionThis is a recipe that I have used successfully for a number of years. You can make it hotter by adding more chilli if you wish but be careful not to loose the vinegar flavour, after all, thats what vindaloo is all about.
Curry TypeVindaloo
StrengthVery Hot
DifficultyUnknown
Source "Ian Rice"
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4-6
Ingredients2" piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
11/2 tsp hot chilli powder
2 tsp turmeric
1 tsp salt
1 Tbs. cardamom seeds
6 whole cloves
6 peppercorns
2" cinnamon stick
2 Tbs. coriander seeds
2 Tbs. cumin seeds
2 Tbs. wine vinegar
2 lb pork fillet
4 curry leaves (optional)
3 Tbs. vegetable oil
1 tsp mustard seeds
5 fl.oz. Water
InstructionsPut the ginger, garlic, chilli powder, turmeric, salt, cardamom, cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.

Put the pork in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.

Two hours before cooking time remove the bowl from the fridge and set aside.

Heat the oil in a large saucepan. Add the mustard seeds and cover the pan.
Fry the seeds until they pop then add the pork, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until
the pork is cooked through and tender.

Transfer the vindaloo to a warmed serving dish and serve at once.
Notes
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