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INGREDIENTS :
- 2 lb pork, cut into 1 to 2 " cubes
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2-3 med potatoes, quartered
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3 tbsp vegetable oil
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2 tbsp or to taste,
chili powder
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1 tsp mustard seeds
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2 tbsp wine vinegar
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1½-2 cups water
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4 curry leaves [optional]
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2 tbsp fresh ginger
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4 cloves garlic
- 4 tbsp or to taste,
chili paste
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2 tsp turmeric powder
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1 tsp salt
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1 tbsp cardamom seeds
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6 black peppercorns
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2 inch cinnamon stick
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2 tbsp coriander seeds
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2 tbsp cumin seeds
[Items in red to be ground or
blended] |
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To Prepare :
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Using a mortar & pestle or
blender, grind ginger, garlic, chili paste, turmeric, cardamom, salt, peppercorn, cinnamon, coriander and cumin seeds into a paste
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In a non-reactive bowl, add wine vinegar, ground paste, chili powder, add pork and mix well to coat
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Allow to marinate at
least 2 hrs - best overnight in the refrigerator
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In a
wok
or pot, heat oil,
add mustard seeds, fry till they start to pop [take caution of hot oil that may
splatter]
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Add the marinated pork, stir-fry 10
mins on high, add water, bring to a boil
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Reduce heat to med, simmer covered for 25-35 mins, stir occasionally,
add a little water if it starts to dry up too much
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Serve with
bread,
Roti
or
steamed rice
Variation : Substitute pork with a whole cut-up chicken; or
parts such as legs & thighs to make
Chicken Vindaloo.
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