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Untitled Document
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Pork Vindaloo
Pork Vindaloo
Ingredients
1 kg. pork (boneless) cubed as desired and washed
1 kg. onions sliced finely
5 - 6 tbsp oil
9 - 10 slit green chillies
1 pod garlic chopped
Method
Apply the ground masala to the pork pieces and set aside for 4 -
5 hours to marinate or
more if possible. The more, better.
Heat oil add onions and salt to taste and fry till the onions and
cooked, translucent and
about to turn brown.
Add ginger, garlic & chillies and fry for one minute. Add pork
with all the marinate and fry
stirring continuously.
Cover and cook stirring occasionally, as the pork should not stick
to the bottom of the
vessel.
If necessary, add1/4 cup of water. Usually it is not required as
pork meat leaves it own
soup while cooking.
It tastes best when made a day or two before and improves with time
older it gets. It has
an refrigerator life of one week.
Taste best when hot and served with simple bread or pulao of your
choice.
2 inches ginger chopped
salt to taste
For vindaloo paste :
(grind very fine)
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