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2 teaspoon Cumin, Whole
2 Chilies, Dried
1 teaspoon Peppercorns, Black
1 teaspoon Cardamom, Seeds
3 Cinnamon, Stick
1½ teaspoon Mustard, Seeds
1 teaspoon Fenugreek, seeds
5 tablespoon Wine Vinegar
1½ teaspoon Salt
1 teaspoon Brown Sugar
5 tablespoon Vegetable Oil
2 medium Onions, Cut Into Rings
1 1/3 cup Water
2 pound Pork, Cut Into Cubes
1 slice Ginger, Chopped
8 Garlic Cloves, Peeled
1 tablespoon Coriander, Ground
½ teaspoon Turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put 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. Add 2-3 tb 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 2-3 tb of water and blend into a paste. . Heat the oil remaining in the pot once again over a medium high flame and brown the pork cubes on all sides, a few at a time . Remove each batch with a slotted spoon and keep in a bowl. Now put the ginger garlic 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.
2 Chilies, Dried
1 teaspoon Peppercorns, Black
1 teaspoon Cardamom, Seeds
3 Cinnamon, Stick
1½ teaspoon Mustard, Seeds
1 teaspoon Fenugreek, seeds
5 tablespoon Wine Vinegar
1½ teaspoon Salt
1 teaspoon Brown Sugar
5 tablespoon Vegetable Oil
2 medium Onions, Cut Into Rings
1 1/3 cup Water
2 pound Pork, Cut Into Cubes
1 slice Ginger, Chopped
8 Garlic Cloves, Peeled
1 tablespoon Coriander, Ground
½ teaspoon Turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put 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. Add 2-3 tb 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 2-3 tb of water and blend into a paste. . Heat the oil remaining in the pot once again over a medium high flame and brown the pork cubes on all sides, a few at a time . Remove each batch with a slotted spoon and keep in a bowl. Now put the ginger garlic 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.