Vindaloo ( Pork or Chicken)

Ingredients

Ingredients

·        2 teaspoons whole cumin seeds

·        2 to 3 dried red chilies

·        1 teaspoon black peppercorns

·        1 teaspoon cardamon seeds

·        1 3-inch stick of cinnamon

·        1 1/2 teaspoons whole black mustard seeds

·        1/2 teaspoon fenugreek seeds

·        5 tablespoons white wine vinegar

·        1 1/2 to 2 teaspoons salt

·        1 teaspoon brown sugar

·        1 cup vegetable oil

·        2 medium onions, peeled and finely sliced

·        1 cup water

·        2 pounds pork, trimmed and cut into 1-inch cubes

·        1-inch cube fresh ginger, chopped and small 8 cloves garlic blended

·        1 tablespoon ground coriander

·        1 teaspoon turmeric

Method

Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside. Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl for the vindaloo paste. Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned. Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and 1 cup water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Serve with rice

|