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LOCATION: Recipes >> Indian >> Vindaloo 03

Print this Recipe    Vindaloo 03


2" 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

Put 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.

Serves 4-6 (depending on what other dishes accompany it)


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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
If you love indian food you should try this!, March 23, 2005 - 12:37 AM
Reviewer: evelyn from oakland, CA USA
It was great, i followed the reccomendation to add more vinager, and it works good....

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6 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Yum!, January 17, 2004 - 10:58 AM
Reviewer: Jen from Worcester, MA, USA
This Vindaloo was not hot at all but was very tasty. After cooking in the spices for so long, the pork was succulent. I did have to add a lot of vinegar to the spice mixture in my blender to make a paste and was concerned the vinegar would overpower the dish but it didn't. In fact, you couldn't detect the vinegar at all. This is a very good dish!

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