13 September, 2012
Goan Pork Vindaloo
Tamarind Concentrate 1 1/2 tsp
Hot water 1/4 cup
Cumin seeds – 1/2 tsp
Boneless lean pork – 2 lb
(cut in small cubes)
Black mustard seeds – 1/2 tsp
Onions – 1/2 cup
Coriander seeds – 1/2 tsp
Ground turmeric powder – 1 1/2 tsp
Curry leaves – 2 spring
Fenugreek seeds – 1/2 tsp
Indian chili powder – 2 tsp
Ground coriander – 1 1/2 tsp
Cinnamon stick – 1 3″
Salt – 1/2 tsp
Peppercorns – 1/2 tsp
Cider vinegar or I used Balsamic Vinegar – 1/2 cup
1 inch piece of Ginger
(chopped and sauteed in 2 tablespoons ghee for garnish)
Mustard oil – 1/4 cup
Corainder leaves – 1/4 cup Fresh and finely chopped
2) Heat a heavy skillet over medium heat.
3) Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
4) Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
5) Process to a fine powder and add to tamarind.
6) In a blender, combine garlic, chillies and ginger and make it like paste.
7) Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.
8) In a large bowl place pork and pour blender contents over and toss to combine.
9) Marinate covered 2 hours at room temperature or refrigerate overnight.
10) In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
11) Add onion and sautee for 10 minutes, or until lightly browned.
12) Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
13) Reduce heat to medium and add pork and Cook often 5 minutes.
14) Stir in vinegar(I used balsamic vinegar) and water.
15) Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
16) Garnish with browned onions.
Serve with Hot Basmati Rice.