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Welcome to the new Gourmet Indian - How to Cook the Perfect
Indian Cuisine website.
We show everybody
how to cook the restaurant quality Indian food in quick
time.
We want your family and friends to be impressed, jealous
and dumbfounded as to how you were able to cook such tasty
and tantalising Indian dishes
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INDIAN
RECIPE OF THE DAY (September 25th 2006):
PORK VINDALOO
by Ujwala
Ingredients: 1.5 kgs of pork, 1/2 cup curry leaves,
Grind: 20 red chilies, 10 peppercorns, 1 tsp. cumin
seeds, 1 tsp. coriander seeds, 4 green cardamom pods,
2 small sticks cinnamon, 2 tsp. turmeric powder Slice:
7 medium onions (red onions), 1 head of garlic, 1 inch
ginger, 6 green chilies, 30 centiliter of malt vinegar,
25 centiliter of oil, salt to taste
Method: 1. Grind the masala with vinegar. 2. Cut
the pork into cubes and wash with weak
vinegar. 3. Rub the meat with the ground masala and
keep overnight. 4. Heat the oil, add the curry leaves.
5. When they turn gold, add the meat with all the other
ingredients. 6. Mix well, add the salt. Cover and simmer
for about 2 hours until the meat is tender. 7. Cool
and then transfer into clean jars.
Vindalho is great with sandwiches, with dal and rice,
hot parathas. Do not add any water. If there
is some cooking juice, make sure it is all evaporated.
The sauce should be almost nonexistent, just coating
the pork with bits of onions etc.
BON APÉTIT...... |
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