Pork Vindaloo Curry

Name: Pork Vindaloo Curry (Sour and Hot Pork Curry)
Cuisine: India
Ingredients: 4 cloves (laung); ½ teaspoonful turmeric (huldi); 8 peppercorns (kali mirch); 3 to 4 ozs (85 to 115 g) ghee, or mustard oil (sarson ka tel) or sesame (til) oil; 1 oz (30 g) thinly-sliced ginger (adrak); 12 thinly-sliced cloves of garlic (lasan); 6 ozs (170 g) thinly-sliced onions; 1″ piece of cinnamon (darchini); 4 brown cardamoms (illaichi); 1 teaspoonful ground mustard (rai); 1 teaspoonful red pepper (degi mirch); ¼ pt (150 mils) water; 2 tablespoonfuls husked dried coriander seeds (sukha dhania); 1 teaspoonful salt; 2 sliced green chillies (sabz mirch); 1 tablespoonful thick tamarind pulp(imli) prepared from 1 oz (30 g) of tamarind soaked in 4 tablespoonfuls water for about half an hour; 1 teaspoonful white cumin seeds (sufaid zeera); All the above mentioned spices ground fine either dry or with 2 tablespoonfuls vinegar; 1 teaspoonful fenugreek seeds (methai); 1 lb (455 g) lean pork cut up into 1″(2 cm) pieces (shikar); ½ teaspoonful black cumin seeds (kala zeera); 1 teaspoonful sugar

Sour and Hot Pork Curry

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Pork Vindaloo curry is a South Indian delicacy which is ordinarily made very hot and sour. As red chillies have not been used in the recipe described below the curry produced by this method is enjoyed by everybody.

Ingredients

1 lb (455 g) lean pork cut up into 1″(2 cm) pieces (shikar)
3 to 4 ozs

Method

Heat the ghee, fry onions and garlic and keep aside. Fry a few pieces of meat at a time in hot ghee to seal its juices. When all these are fried, remove the ghee from the fire. Add red pepper and turmeric, stir a little, and then add fenugreek seeds (methai), fried onions, garlic, ginger, green chillies and the salt. Mix ¼

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Indian Meat Dishes

Pork Delicacies

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