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Vindaloo 2 (azijn-varkensvleescurry)
5 Cm peeled & chopped root Ginger

1 ts Salt

4 Garlic Cloves

1 tb Cardamom seeds

1 1/2 Tspoon Hot Chille powder (or more)

6 Whole Cloves

2 Tspoon Turmeric

6 Peppercorns

5 Cm Cinnamom stick

2 tb Coriander seeds

1 tb Cumin seeds

5/8 c Wine vinegar

1 kg pork (varken) tenderloin, cubed

4 Curry leaves (optional)

3 tb Vegetable oil

1 ts Mustard seeds

5/8 c Water
  • Omschrijving recept: Varkensvleesgerechten; Indiaas
  • Bron: Tony Flynn

Bereiding

A few years ago my adult son and I went into a food fair in Sydney Australia. At an Indian stand he asked the waiter. What he Vindaloo was?

The answer cameback ******* hot mate! We tasted it and it was!! Ever since then anything hot has been called "Vinaloo Mate"



"My chille is Vindaloo Buba"



Here is a recipe from my Indian Cookbook.



Put the Ginger,garlic, chille powder, turmeric, salt, cardamom, cloves peppercorns,cinnamon,coriander, cummin seeds and vinegar into a blender and blend to a pur‚e. Scrape down the sides of the blender and blend for a further 30seconds. Add more vinegar if necessary to form a smooth liquid paste. Put the pork in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat 2 or 3 times during the period. Two hours before cooking time, remove the bowl from the refrigerator and set aside. Heat the oil in a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds until they pop, then add the pork, marinade and water. Bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for a further 30 minutes or until the pork is cooked through and tender. Transfer the Vindaloo to a warmed serving dish and serve at once.