Vindaloo

Ingredients

675 gm (1 lb) leg of pork
100 gm (7 tbsp) groundnut oil
60 gm (1/3 cup) onions
200 gm (1 1/3 cups) potatoes
Groundnut oil to fry potatoes
100 gm (3 1/2 cups) butter
160 gm (1) pickled onion
Salt
15 gm (1/4 cup) coriander

Directions

The marination

120 ml (1/2 cup) malt vinegar
5 gm (1 1/2 tsp) black peppercorns
5 gm (1 1/2 tsp) sugar
8 chhotti elaichi (green cardamom)
8 cloves
3 green chillies
Salt

Method:

The pork: Clean, remove the excess fat, debone and cut into one inch cubes.
The vegetables: Peel, wash and finely chop the onions. Peel, wash and cut potatoes into cubes. Heat oil in a kadhai (wok) and deep fry potatoes over medium heat until golden brown. Clean, wash and chop coriander.
The marination: Pound pepper with a pestle. Remove stems, wash, slit and deseed green chillies. Mix these and the remaining in a bowl and leave the pork cubes in this marinade for at least one hour.
The paste: Peel and roughly chop garlic. Scrape, wash and roughly chop the ginger. Put these and the remaining in a blender, add water (Approx. 60ml or 1/4 cup) and make a fine paste.
Cooking: Heat oil in a handi(pan), add onions and saut?`ver medium heat until golden brown. Add the paste and bhunno (stir fry) until the fat leaves the masala.
Then add the pork, along with the marinate, stir for two minutes and add water (Approx. 1.2 litres/5 cups). Bring to a boil, cover and simmer until the pork is tender. Now add potatoes and pickled onions and cook until the potatoes are soft. Adjust the seasoning.

To serve Transfer to a dish, garnish with coriander and serve with boiled rice.

Serves: 4
Preparation time: 40 minutes
Cooking time: 45 minutes

Leave a Comment

Your email address will not be published. Required fields are marked *