Pork Vindaloo.
Serves 4-6.
Equipment:
Deep casserole dish.
Preparation:
-2tbsp chopped ginger.
-2 cloves garlic, chopped.
-2 onions chopped.
-800g fresh tomatoes, chopped.
-4 fresh chillies, chopped.
-a few stalks fresh coriander.
Leave until needed.
In a large bowl,
-1.4 pork leg, cut into chunks, marinade with
-2 tbsp vinegar,
-1tsp sea salt, leave aside and get on with the next bit.
Dry roast
-2tbsp cumin seeds,
-2tbsp coriander seeds,
-3 cloves,
-1 tsp peppercorns,
-1/2 stick cinnamon,
-4 dry chillies (adjust according to your taste)
Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.
In the casserole dish, fry
-chopped onions,
- chopped garlic,
-chopped ginger,
-1tsp mustard seeds.
-plenty of sea salt, stir fry for about 5-10 minutes, the onions need to be cooked until caramelised, add
-pork, add
-ground spices, stir together to coat the meat in the spices then add,
-chopped fresh tomatoes,
-fresh coriander,
-fresh chopped chillies (adjust according to your taste), add
-500ml water.
Stir together.
Cook for around 1:30hrs to 2 hrs with a lid on but slightly ajar. Stir from time to time.
To taste.
-soy sauce.
-pinch of sugar.
Serve with rice and Naan.
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