Pork Vindaloo IV

Pork Vindaloo IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 tsp black pepper corns
1 tsp cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 tsp fenugreek seeds
5 Tsp white wine vinegar
1 1/2 ts salt
1 Tsp brown sugar
5 Tsp vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1″ cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 Tsp ground coriander seeds
1/2 tsp 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 the ground spices 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. (Turn off the heat.)

Add 2-3 Tsp. 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.

One thought on “Pork Vindaloo IV”

  1. Hi,
    This recipe which seems absolutely delicious is not complete. I am Portuguese, leive in Brazil and love indian food. I am sure this is a Goan dish and Goa was a portuguese colony. They mixed portuguese and indian cooking and that is the origin of vindaloo word which actually is for the expression “vinha d’alhos”. The meaning of this expression is marinade in wine and garlic.
    So, can you complete the recipe for me? I would very much appreciate.
    Best wishes

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