Vindaloo
2 inches ginger root - chopped 1-1/2 Teaspoon chilli powder
- hot! 1 Teaspoon salt 6 cloves - whole 2 inches cinnamon
stick 2 Tablespoon cumin seeds 2 Pound pork fillet 3
Tablespoon vegetable oil 5 fl.oz water 4 clove garlic -
crushed 2 Teaspoon turmeric 1 Tablespoon cardamom seeds 6
peppercorns 2 Tablespoon coriander seeds 5 fl.oz wine
vinegar 4 curry leaves - optional 1 Teaspoon mustard seeds
Put the ginger, garlic, chilli powder, turmeric, salt,
cardamom, cloves, peppercorns, cinnamon, coriander seeds and
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
refrigerator 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.
Servings: 4
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