Quick Recipes and Easy

An Exotic Indian Dish Revealed For The First Time

Welcome to the Gourmet Indian Series. Today we bring you the dinner delight, Pork Vindaloo.

Got a Headache? Then this dish can the best thing that could happen to you. Recent research shows the ingredients in a curry, particularly a very spicy one like a Vindaloo, can cure a headache quicker and more effectively than asprin or paracetemol. More importantly unlike those chemical concotions a curry doesn’t have unwanted side effects. The active tumeric ingredient in a vindaloo is also present in current medical treatments we use every day for treeating cold and flu symptoms.

Ingredients: 1.5 kgs of pork, 1/2 cup curry leaves, Grind: 20 red chilies, 10 peppercorns, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 4 green cardamom pods, 2 small sticks cinnamon, 2 tsp. turmeric powder Slice: 7 medium onions (red onions), 1 head of garlic, 1 inch ginger, 6 green chilies, 30 centiliter of malt vinegar, 25 centiliter of oil, salt to taste

Method: 1. Grind the masala with vinegar. 2. Cut the pork into cubes and wash with weak
vinegar. 3. Rub the meat with the ground masala and keep overnight. 4. Heat the oil, add the curry leaves. 5. When they turn gold, add the meat with all the other ingredients. 6. Mix well, add the salt. Cover and simmer for about 2 hours until the meat is tender. 7. Cool and then transfer into clean jars.
Vindaloo is fantastic with sandwiches, with dal and rice, hot parathas. Do not add any water. If there
is some cooking juice, make sure it is all evaporated. The sauce should be nearly nonexistent, just coating the pork with bits of onions etc.


Chris Jacob

( gourmetindian.info/indian/indianarchive11.htm Gourmet Indian – Pork Vindaloo (Indian Sweet))

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a excellent time on the dance floor and at any excellent restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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