Recipe - Vindaloo (Goan-Style Hot And Sour Pork)

2 teaspoon Whole cumin seeds
1 teaspoon Black pepper corns
3 In stick cinnamon
1 teaspoon Fenugreek seeds
1 One half teaspoon Salt
5 tablespoon Vegetable oil
1 1/3 cup Water
1 One in cube ginger chopped
1 tablespoon Ground coriander seeds
2 Hot, dried red chilies
1 teaspoon Cardamom seeds
1 One half teaspoon Black mustard seeds
5 tablespoon White wine vinegar
1 teaspoon Brown sugar
2 Medium onions cut into rings
2 pound Pork cut into 1" cubes
8 Cloves garlic peeled
One half teaspoon Turmeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffeegrinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt
and sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium flame. Put in the
onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the
container of an electric blender or food processor. (Turn off the
heat.) Add 23 tablespoons of water to the blender and puree the
onions. Add this puree to the ground spices in the bowl. (This is the
vindaloo paste. It may be made ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.
Put the ginger and garlic into the container of an electric blender or
food processor. Add 23 tablespoons of water and blend until you have a
smooth paste.
Heat the oil remaining in the pot once again over a mediumhigh flame.
When hot, put in the pork cubes, a few at a time, and brown them lightly
on all sides. Remove each batch with a slotted spoon and keep in a
bowl. Do all the pork this way. Now put the gingergarlic paste into
the same pot. Turn down the heat to medium. Stir the paste for a few
seconds. Add the coriander and turmeric. Stir for another few seconds.
Add the meat, any juices that may have accumulated as well as the
vindaloo paste and the water. Bring to a boil. Cover and simmer gently
for an hour or until port is tender. Stir a few times during this
cooking period. Serve with rice.

From the TWSU BBS, 3166893779, C. Burdsal, SYSOP

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip