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Vindaloo Vinegar Pork Curry


1 ingredients:
2 lb lean pork
1 3/4 oz 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 oz coriander
1/2 oz cumin
3 1/3 tbsp vinegar
1 sprig curry leaves
5 1/8 tbsp oil
1 tsp mustard
10 1/8 tbsp water

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 No962 224


Servings: 6



Also see ...

Vindaloo Base
1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien (Upload by user)

Vindaloo Paste
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)

"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)

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