Soor vindaloo (pork vindaloo)

4 Servings

Ingredients

Quantity Ingredient
6 Cloves garlic
1 Piece (1\") fresh ginger, peeled
4 Red chilis, seeded
1 teaspoon Mustard seeds
½ teaspoon Fenugreek seeds
½ teaspoon Turmeric
½ teaspoon Ground cumin
4 tablespoons White wine vinegar
3 tablespoons Oil
2 Onions, finely chopped
½ pounds Tomatoes, peeled and chopped
3 pounds Pork shoulder, trimmed and cubed
Salt
2½ cup Boiling water
5 Curry leaves
6 Whole cloves
1 Stick (1\") cinnamon
1 teaspoon Sugar

Directions

1. Chop 4 cloves garlic and half the ginger, then grind, pound, or blend in a liquidizer with the chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar. 2. Heat the oil, add the onion and fry until golden. 3. Add the spice paste, stir and fry gently for 15 minutes. 4. Add the tomato and continue to cook, mashing it under the back of a wooden spoon to make a paste. 5. When the oil has run clear of the spices, add the pork and fry to 5 minutes, turning the pieces in the spice mixture. 6. Add ½ teaspoon salt and pour on the boiling water. Simmer, covered, for 40 minutes, until the pork is tender. 7. Slice the remaining garlic and ginger and add with the curry leaves, cloves and cinnamon stick. Cook for a further 5 minutes. 8. Add the sugar and remaining vinegar. Add salt to taste.

NOTES : My note: next time I would leave in some or all of the seeds from the chilis; I had to add more 'heat'. Also would work well to prepare the night before and cook on low in a slow cooker/crockpot for the day.

Recipe by: The Complete Indian Cookbook, edited by Meera Budhwar Posted to MasterCook Digest V1 #212 by "Rooby" <MsRooby@...> on Feb 12, 1997.

Related recipes