Vindaloo

The king of curries, the fiery hot vindaloo, is of Portuguese origin.

Ingredients:

• 1 tsp. cardamom seeds
• 1tbsp. chilli powder
• 4 cinnamon sticks, 3” (75mm)
12 cloves, whole
• 1 tbsp coriander seeds
• 2 tsp. cumin seeds
• 2 tsp. fenugreek seeds
• 2 tsp. ginger, fresh, minced
• 1 tsp. black peppercorns, whole
• 2 tsp. salt
• 2 tsp. garlic, minced
• 2 tsp. mustard powder
• 2 tsp. turmeric powder1 1/4 cups (285 ml) vinegar, malt or wine
• 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
• 4-6 tbsp mustard oil or ghee
• 2 onions, medium, chopped
• 4 bay leaves

Preparation:

Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes on top of the stove.

Put in blender together with salt, garlic mustard and turmeric and add the vinegar to form a liquid. Add water if necessary.

Place the meat in non-metallic bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning occasionally.

Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft. Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary

Add the remnants of the vinegar mixture and onions and simmer until the meat is tender. Taste and add salt or more chilli if necessary.

Keep the curry another day, then reheat and serve with rice, side dishes, dhal, chapatis, etc.