Vindaloo

* Exported from MasterCook *

VINDALOO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Meats
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Coriander seeds
1 tb Poppy seeds
1 tb Red mustard seeds
1 tb Cumin seeds
1/2 c Corn or peanut oil
2 tb Dried hot red chili flakes
1 tb Ginger, fresh -- grated
4 Garlic cloves -- ground to a
-paste
1 lb Pork, boneless -- cut in 2"
-cubes
1 lb Beef, boneless -- cut in 2 "
-cubes
1 t -salt, to taste
1 c -Water
1/2 c Vinegar

"Vinegar is a preservative & therefore the vindaloo
may be kept in the refrigerator for several days
before using. In fact, the flavour are intensified if
the vindaloo is eaten one or two days before cooking,
warm slightly. ... The vindaloo requires that a
substantial amount of oil be used in the preparation.
For our purpose & without compromising the flavor, I
have suggested that the excess oil be poured off
before dining. Toasting & grinding the whole spice
seeds is the old-time method & very effective in
deriving the most flavor. However, I have also lightly
toasted ground spices, which is an improvement over
using them directly from the container. The recipe is
one prepared by the Bhatia Christians of Calcutta, a
group of Anglo-Indians who have intermarried with
Bengali Indians."

Lightly toast the coriander, poppy, mustard seeds, &
cumin seeds in a dry skillet for 2 or 3 minutes until
the aroma is released. Grind the seeds in a processor
to a fine powder. Set aside. Heat the oil in a pan &
add all the toasted dry spices, the chili flakes
ginger and garlic. Stir fry over moderately low heat
for 2 min. Add the meat & stir continuously for 10
minutes as the meat browns. Add the water, cover the
pan & cook until the meats are tender, about 1 hour.
When the meats have been fully tenderized, add the
vinegar & continue to cook until the vinegar
evaporates & the oil has risen. This is an indication
that the vindaloo is ready. At this stage, all the oil
may be poured off before serving. Serve warm with
plain white rice & masoor dal.

SERVES:6 Source: The Anglo-Indian chapter in _The
Varied Cuisines of India_ by Copeland Marks posted by
Anne MacLellan



- - - - - - - - - - - - - - - - - -