Pork Vindaloo
Ingredients:
2 l/b Pork
1/2 Cup Vinegar
2 tblsps. Tamarind juice
1 tblsp. Sugar s
12 Red chilies
12 Flakes garlic
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
5 Big onions
2-inch piece ginger
1/2 tsp. peppercorns
6 green chilies, slit/sliced Salt to taste
Preparation:
Method:
Grind 6 flakes garlic, half the ginger, red chilies and whole spices to taste. Heat 4 tblsps vegetable oil and fry the onions. Fry till it is golden brown. Then add remaining ginger garlic paste. Add ground spices and later on add the pork and salt to taste. Fry them nicely. Cover with hot water and cook till the pork is almost done. Mix in the remaining spices. When the pork is tender and the gravy thick, remove from fire.
Ingredients:
2 l/b Pork
1/2 Cup Vinegar
2 tblsps. Tamarind juice
1 tblsp. Sugar s
12 Red chilies
12 Flakes garlic
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
5 Big onions
2-inch piece ginger
1/2 tsp. peppercorns
6 green chilies, slit/sliced Salt to taste
Preparation:
Method:
Grind 6 flakes garlic, half the ginger, red chilies and whole spices to taste. Heat 4 tblsps vegetable oil and fry the onions. Fry till it is golden brown. Then add remaining ginger garlic paste. Add ground spices and later on add the pork and salt to taste. Fry them nicely. Cover with hot water and cook till the pork is almost done. Mix in the remaining spices. When the pork is tender and the gravy thick, remove from fire.
Can be served with idlis or sannas.(Indian steamed rice cakes)
Servings: 4-5 people
Servings: 4-5 people
No comments:
Post a Comment