Recipe - Vinaloo (Vinegar Pork Curry)

5 Cm peeled & chopped root
Ginger
1 teaspoon Salt
4 Garlic Cloves
1 tablespoon Cardamom seeds
1 One half Tspoon Hot Chille powder (or
more)
6 Whole Cloves
2 Tspoon Turmeric
6 Peppercorns
5 Cm Cinnamom stick
2 tablespoon Coriander seeds
1 tablespoon Cumin seeds
5/8 cup Wine vinegar
1 kg Pork tenderloin, cubed
4 Curry leaves (optional)
3 tablespoon Vegetable oil
1 teaspoon Mustard seeds
5/8 cup Water

A few years ago my adult son and I went into a food fair in Sydney
Australia. At an Indian stand he asked the waiter. What he Vindaloo was?
The answer cameback ******* hot mate! We tasted it and it was!! Ever since
then anything hot has been called "Vinaloo Mate"

"My chille is Vindaloo Buba"

Here is a recipe from my Indian Cookbook.

Put the Ginger,garlic, chille powder, turmeric, salt, cardamom, cloves
peppercorns,cinnamon,coriander, cummin seeds and vinegar into a blender and
blend to a pur‚e. Scrape down the sides of the blender and blend for a
further 30seconds. Add more vinegar if necessary to form a smooth liquid
paste. Put the pork in a large bowl and pour over the spice paste. Cover
and set aside to marinate for 1 hour. Lay the curry leaves if you are using
them, on top. Recover and put the bowl into the refrigerator for 24 hours,
turning the meat 2 or 3 times during the period. Two hours before cooking
time, remove the bowl from the refrigerator and set aside. Heat the oil in
a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds
until they pop, then add the pork, marinade and water. Bring to the boil,
stirring constantly. Reduce the heat to low, cover the pan and simmer for a
further 30 minutes or until the pork is cooked through and tender. Transfer
the Vindaloo to a warmed serving dish and serve at once. 4 to 6 servings.
Posted to CHILEHEADS DIGEST V3 #294 by Tony Flynn flynnaj@xtra.co.nz on
Apr 15, 1997