Pork vindalho 2

Yield: 1 Servings

Measure Ingredient
1 kilograms Pork, cubed
4 \N Onions, finely sliced
15 \N Cloves garlic
1 \N 2-inch piece ginger
20 \N Dried red Kashmiri chillies
1 teaspoon Cummin seeds
½ teaspoon Peppercorns
1 teaspoon Ground turmeric
6 \N Green chillies, de-seeded and sliced lengthwise
\N \N Salt, tamarind, vinegar and sugar to taste
\N \N Oil for frying

Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together the dry chillies, cummin, peppercorns and the remaining garlic and ginger.

Add the turmeric to this mixture. Fry the onions,garlic and ginger (the green masala) until brown. Add the pork, brown, then add the ground masala.

Fry for 10 minutes or so over a low to moderate heat. Add water, sufficient to cover pork and simmer. When water has reduced by half add the green chillies, tamarind, sugar, salt and vinegar (about 1-3 tbsns). Continue cooking on a low heat, covered, until meat is tender and gravy is thick.

From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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