Vindaloo



The king of curries, the fiery hot vindaloo, is of Portuguese
origin.


* 1 tsp. cardamom seeds
* 1tbsp. chilli powder
* 4 cinnamon sticks, 3” (75mm)
* 12 cloves, whole
* 1 tbsp coriander seeds
* 2 tsp. cumin seeds
* 2 tsp. fenugreek seeds
* 2 tsp. ginger, fresh, minced
* 1 tsp. black peppercorns, whole
* 2 tsp. salt
* 2 tsp. garlic, minced
* 2 tsp. mustard powder
* 2 tsp. turmeric powder
1 1/4 cups (285 ml) vinegar, malt or wine
* 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
* 4-6 tbsp mustard oil or ghee
* 2 onions, medium, chopped
* 4 bay leaves



1. Gently dry roast the spices from cardamom through to
peppercorns for about 5 minutes on top of the stove.
2. Put in blender together with salt, garlic mustard and
turmeric and add the vinegar to form a liquid. Add water if
necessary.
3. Place the meat in non-metallic bowl and the vinegar
mixture. Mix well and leave to marinade for 24 hours, turning
occasionally.
4. Heat ghee or mustard oil and fry onion, cumin, garlic and
onions until soft. Remove and set aside. Now fry the meat for a
few minutes, adding more oil if necessary
5. Add the remnants of the vinegar mixture and onions and
simmer until the meat is tender. Taste and add salt or more
chilli if necessary.
Keep the curry another day, then reheat and serve with
rice, side dishes, dhal, chapatis, etc.

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