Vindaloo (vinegar pork curry)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ingredients: | ||
| 2 | pounds | Lean pork |
| 1¾ | ounce | Ginger |
| 4 | Cloves garlic | |
| ½ | teaspoon | Chilli powder |
| 2 | teaspoons | Turmeric |
| 1 | teaspoon | Salt |
| 5 | Cardamoms | |
| 5 | Cloves | |
| 2 | Cm cinnamon stick | |
| 6 | Black peppercorns | |
| ⅞ | ounce | Coriander |
| ½ | ounce | Cumin |
| 3⅓ | tablespoon | Vinegar |
| Sprig curry leaves | ||
| 5⅛ | tablespoon | Oil |
| 1 | teaspoon | Mustard |
| 10⅛ | tablespoon | Water |
Directions
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 #962 224
010 VEGGIE DIP