1 ingredients:
2 lb lean pork
1 3/4 oz ginger
4 cloves garlic
1/2 tsp chilli powder
2 tsp turmeric
1 tsp salt
5 cardamoms
5 cloves
2 cm cinnamon stick
6 black peppercorns
7/8 oz coriander
1/2 oz cumin
3 1/3 tbsp vinegar
1 sprig curry leaves
5 1/8 tbsp oil
1 tsp mustard
10 1/8 tbsp water
A Recipe for
Vindaloo (Vinegar Pork Curry)
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This Recipe for Vindaloo (Vinegar Pork Curry) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Vindaloo (Vinegar Pork Curry) from the recipe cookbook of Recipes-to-go (Meat)
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Wash and cube the meat. Grind together the ginger garlic, chilli
powder, turmeric, salt, cardamoms cloves, cinnamon stick,
peppercorns, coriander and cumin together with the vinegar. Place the
meat in a bowl, add the ground ingredients and leave to marinate
for 30 minutes. Place the curry leaves on top of the mixture and
cover bowl. Place in the refrigerator for 24 hours, turning the meat
over 2-3 times during that time. Heat the oil in a pan and add the
mustard seeds. Cover with a lid and cook until they pop, then add the
pork plus the marinade. Pour in the water, re-cover and bring to the
boil. Reduce the heat and simmer for 30 minutes. Take the lid off
the pan and simmer until the pork is cooked and tender. Remove the
cinnamon stick before serving. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN No962 224
010 VEGGIE DIP
Serves: 6
Vindaloo (Vinegar Pork Curry) Recipe brought to you by Recipes To-Go