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Pork Vindaloo
By : Method
- In a small bowl whisk tamarind with water.
- Heat a heavy skillet over medium heat.
- Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
- Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
- Process to a fine powder and add to tamarind.
- In a blender, combine garlic, chillies and ginger and make it like paste.
- Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.
- In a large bowl place pork and pour blender contents over and toss to combine.
- Marinate covered 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
- Add onion and sautee for 10 minutes, or until lightly browned.
- Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
- Reduce heat to medium and add pork and Cook often 5 minutes.
- Stir in vinegar and water.
- Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
- Garnish with browned onions and cilantro
Ingredients:
1&1/2 tsp - tamarind concentrate
1/4 cup - hot water
1/2 tsp - cumin seeds
2 lb - boneless lean pork, (cut in small cubes)
1/2 tsp - black mustard seeds
1/2 cup - onions, thinly sliced
1/2 tsp - coriander seeds
1&1/2 tsp - ground turmeric powder
2 sprig - curry leaves
1/2 tsp - fenugreek seeds
2 tsp - indian chilli powder
1&1/2 tsp - ground coriander
1 - 3-inch cinnamon stick
1/2 tsp - salt
1/2 cup - peppercorns
6 cloves - garlic cloves, halved
1/4 cup - water
2 - fresh hot green chillies, chopped fine
2 tbsp - onions, chopped and sauteed in 2 tablespoons ghee for garnish
1/4 cup - mustard oil
1/4 cup - corainder leaves, fresh and finely chopped
1&1/2 tsp - tamarind concentrate
1/4 cup - hot water
1/2 tsp - cumin seeds
2 lb - boneless lean pork, (cut in small cubes)
1/2 tsp - black mustard seeds
1/2 cup - onions, thinly sliced
1/2 tsp - coriander seeds
1&1/2 tsp - ground turmeric powder
2 sprig - curry leaves
1/2 tsp - fenugreek seeds
2 tsp - indian chilli powder
1&1/2 tsp - ground coriander
1 - 3-inch cinnamon stick
1/2 tsp - salt
1/2 cup - peppercorns
6 cloves - garlic cloves, halved
1/4 cup - water
2 - fresh hot green chillies, chopped fine
2 tbsp - onions, chopped and sauteed in 2 tablespoons ghee for garnish
1/4 cup - mustard oil
1/4 cup - corainder leaves, fresh and finely chopped
RECIPES BY SHILPA TERRENCE
