Recipe - Vindaloo

1 tablespoon Coriander seeds
1 tablespoon Poppy seeds
1 tablespoon Red mustard seeds
1 tablespoon Cumin seeds
One half cup Corn or peanut oil
2 tablespoon Dried hot red chili flakes
1 tablespoon Ginger, fresh; grated
4 Garlic cloves; ground to a
paste
1 pound Pork, boneless; cut in 2"
cubes
1 pound Beef, boneless; cut in 2 "
cubes
1 teaspoon salt, to taste
1 cup Water
One half cup Vinegar

"Vinegar is a preservative & therefore the vindaloo may be kept in the
refrigerator for several days before using. In fact, the flavour are
intensified if the vindaloo is eaten one or two days before cooking, warm
slightly. ... The vindaloo requires that a substantial amount of oil be
used in the preparation. For our purpose & without compromising the flavor,
I have suggested that the excess oil be poured off before dining. Toasting
& grinding the whole spice seeds is the oldtime method & very effective in
deriving the most flavor. However, I have also lightly toasted ground
spices, which is an improvement over using them directly from the
container. The recipe is one prepared by the Bhatia Christians of Calcutta,
a group of AngloIndians who have intermarried with Bengali Indians."

Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a dry
skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in
a processor to a fine powder. Set aside. Heat the oil in a pan & add all
the toasted dry spices, the chili flakes ginger and garlic. Stir fry over
moderately low heat for 2 min. Add the meat & stir continuously for 10
minutes as the meat browns. Add the water, cover the pan & cook until the
meats are tender, about 1 hour. When the meats have been fully tenderized,
add the vinegar & continue to cook until the vinegar evaporates & the oil
has risen. This is an indication that the vindaloo is ready. At this stage,
all the oil may be poured off before serving. Serve warm with plain white
rice & masoor dal.

SERVES:6 Source: The AngloIndian chapter in _The Varied Cuisines of India_
by Copeland Marks posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini