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Ingredients Jump to Instructions ↓

  1. 2 dried red chiles

  2. 1 1/2 teaspoons whole cumin seed

  3. 1 teaspoon black peppercorns

  4. 1 teaspoon cardamom seeds

  5. 1 (3-inch) stick of cinnamon

  6. 1 teaspoon whole black mustard seed

  7. 1 teaspoon fenugreek seed

  8. 1/3 cup white wine vinegar

  9. 1 1/2 teaspoons kosher or sea salt

  10. 2 teaspoons brown sugar

  11. 1 cup vegetable oil

  12. 2 medium onions, peeled and finely sliced

  13. 2 to 3 tablespoons water 1-inch cube gingerroot, peeled and finely minced

  14. 1 small whole head of garlic, peeled and separated

  15. 2 to 3 tablespoons water

  16. 2 1/2 pounds pork, trimmed and cut into 1-inch cubes

  17. 1 tablespoon ground coriander

  18. 1 teaspoon turmeric

  19. 1 cup water

  20. Cooked Basmati or long grain white rice for accompaniment

Instructions Jump to Ingredients ↑

  1. Using a spice or coffee mill, grind red chiles, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside.

  2. In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.

  3. Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water.

  4. Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste.

  5. Again, using the blender or processor, blend the gingerroot and garlic with 2 to 3 tablespoons water into a smooth paste.

  6. Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork to a bowl until all pork is browned nicely.

  7. Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.

  8. Serve with cooked Basmati or long grain white rice.

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