Vindaloo recipe
information
Tamarind Extract is available from Indian groceries stores.
ingredients
A vindaloo is one of the hottest curries and not for the faint-hearted! Beef or lamb can also he cooked the same way.
1 tbsp oil
3 cloves garlic, crushed
1/4 tsp each of ground cumin, coriander, cinnamon,
cloves, black pepper, ginger
1 1/2 tsps turmeric
1 tsp mustard seed
450 g (1 lb) pork fillet, cut into cubes
3 bay leaves
4 tbsps tamarind extract
2 tsps tomato puree
2 tsps sugar
3 tbsps vinegar
Water or stock to moisten
1 - 2 green chillies, seeded and chopped
Salt
1 tbsp cornflour mixed with 3 tbsps water or stock (optional)
3 cloves garlic, crushed
1/4 tsp each of ground cumin, coriander, cinnamon,
cloves, black pepper, ginger
1 1/2 tsps turmeric
1 tsp mustard seed
450 g (1 lb) pork fillet, cut into cubes
3 bay leaves
4 tbsps tamarind extract
2 tsps tomato puree
2 tsps sugar
3 tbsps vinegar
Water or stock to moisten
1 - 2 green chillies, seeded and chopped
Salt
1 tbsp cornflour mixed with 3 tbsps water or stock (optional)
method
1. Heat the oil and add the garlic, spices and mustard seed. Cook for 1 minute on HIGH.
2. Allow to cool and pour over the pork cubes in a shallow dish. Stir to coat and add the bay leaves. Leave to marinate overnight in the refrigerator, stirring occasionally
3. Mix the tamarind, tomato puree, sugar and vinegar and pour over the meat.
4. Add water or stock to come a quarter of the way up the meat, and sprinkle over the chillies. Cover the dish and cook for 20 minutes on medium, adding more water or stock if drying out.
5. When the meat is tender, leave the vindaloo to stand for 5 minutes before serving. If desired, the sauce may be thickened with the cornflour and water or stock. Cook for two to three minutes or untill clear.
2. Allow to cool and pour over the pork cubes in a shallow dish. Stir to coat and add the bay leaves. Leave to marinate overnight in the refrigerator, stirring occasionally
3. Mix the tamarind, tomato puree, sugar and vinegar and pour over the meat.
4. Add water or stock to come a quarter of the way up the meat, and sprinkle over the chillies. Cover the dish and cook for 20 minutes on medium, adding more water or stock if drying out.
5. When the meat is tender, leave the vindaloo to stand for 5 minutes before serving. If desired, the sauce may be thickened with the cornflour and water or stock. Cook for two to three minutes or untill clear.
serving amount
serves 4 - 6
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