Basic Vindaloo
Ingredients
- ginger
- garlic
- chilli
- turmeric
- cardamon
- cloves (a little)
- peppercorns (few)
- cinnamon
- coriander seeds
- cumin
- mustard seeds
- red wine vinegar
- oil
Method
- Grind up a mixture of the spices (except for mustard seeds)
- Cube enough pork for number of people (a cheap cut will be fine)
- Whizz the spices with enough red wine vinegar to cover the meat
- Keep in fridge overnight with curry leaves on top
- Heat oil in a saucepan and add mustard seeds
- When they start to pop add the meat (remove leaves) mixture
- Simmer until tender adding water as needed (about an hour)
- Serve with boiled basmati rice.
Pork, Duck or Game
from : Indian and Ceylon cooking made easy by Anil De Silva-Vigier (out
of print)
Vindaloo is a Western and south Indian curry, and can be made equally
well with pork, duck, venison, wild boar or goose. It keeps well and can
be sliced and used in a chapati or sandwich as well as a curry with rice.
Ingredients
- 2 lb of meat
- 1 whole garlic, ground
- 2 tsp mustard powder
- 1 tbs turmeric
- 1 tbs cumin
- 1 tbs cinnamon
- ground cloves
- black pepper
- 2 tbs ground coriander
- 1 tsp ginger
- 4 bay leaves
- ½ tsp chilli powder
- 1 cup of wine vinegar
- bay leaves in a little oil
Method
- Roast all the powdered spices in a dry pan and make into a paste with a
little vinegar.
- Cut the pork into small pieces and prick with a fork,
rub the paste into it.
(If duck or goose is used, cut into pieces and
skin)
- Break the bay leaves over it, pour the vinegar and marinate for 24
hours in a fridge or cool larder; turn every few hours.
- Brown the meat in the marinade and also some bay leaves in oil
- Simmer gently till tender, add hot water if necessary.
Vindaloo should not be as dry as a Korma, but it does not have as much sauce as an
ordinary curry.