Vindaloo (vinegar Pork Curry) Recipe

Vindaloo (vinegar Pork Curry) Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
Ingredients:,
2 lbs: Lean pork,
1 3/4 ounce: Ginger,
4 Cloves: garlic,
1/2 tsp: Chilli powder,
2 tsp: Turmeric,
1 tsp: Salt,
5: Cardamoms,
5 Cloves: ,
2 Cm: cinnamon stick,
6: Black peppercorns,
7/8 ounce: Coriander,
1/2 ounce: Cumin,
3 1/3 tbsp: Vinegar,
Sprig curry leaves,
5 1/8 tbsp: Oil,
1 tsp: Mustard,
10 1/8 tbsp: Water,

Directions:

Wash and cube the meat. Grind together the ginger garlic, chilli
powder, turmeric, salt, cardamoms cloves, cinnamon stick,
peppercorns, coriander and cumin together with the vinegar. Place the
meat in a bowl, add the ground ingredients and leave to marinate
for 30 minutes. Place the curry leaves on top of the mixture and
cover bowl. Place in the refrigerator for 24 hours, turning the meat
over 2-3 times during that time. Heat the oil in a pan and add the
mustard seeds. Cover with a lid and cook until they pop, then add the
pork plus the marinade. Pour in the water, re-cover and bring to the
boil. Reduce the heat and simmer for 30 minutes. Take the lid off
the pan and simmer until the pork is cooked and tender. Remove the
cinnamon stick before serving. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224
010 VEGGIE DIP


Source from luhu.jp