Traditional vindalo with pork and curry

Traditional vindalo with pork and curry – a detailed recipe cooking. Photo of the dish:Chef David Rosngarten Time: 4 hours. 15 minutes. Difficulty: medium Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 1 kg. boneless lean pork chopped into cubes of 3 cm.
• 1.5 tsp tamarind essence
• 0.5 tsp cumin seeds
• 0.5 tsp black mustard seed
• 0.5 tsp coriander seeds, plus 1.5 tsp. ground coriander
• 2 curry leaves
• Cinnamon stick (about 8 cm.)
• 0.5 tsp black pepper peas
• 6 cloves of garlic, cut in half
• 2 tbsp. l chopped ginger
• 2 medium fresh spicy green chili seeds peeled
• 2 tbsp. l and 0.5 tbsp. mustard oil
• 0.5 tbsp. thinly chopped onions
• 1.5 tsp turmeric
• 0.5 tsp crushed fenugreek seeds
• 2 tsp indian seasoning chili
• 0.5 tsp salt
• 0.5 tbsp. cider vinegar
• 1/4 Art. water, plus 1/4 tbsp. hot water

Garnish:

• 1 tbsp. finely chopped onions, fried in 2 tbsp. l vegetable oil until golden brown
• 1/4 Art. finely chopped cilantro

Recipes with similar ingredients: pork, chili, turmeric, fenugreek, tamarind, mustard seed, curry leaves, chili seasoning, coriander, apple cider vinegar, cilantro

Recipe preparation:

1. In a small bowl, mix tamarind with water. Heat heavy pan over medium heat. Add cumin, mustard and coriander seeds; fry, stirring, until they begin to crack; transfer to a coffee grinder with curry leaves, cinnamon and pepper peas. Grind into powder and add tamarind. In a blender combine garlic, chili and ginger and grind to a paste. Add 2 tbsp. l mustard oil and spicy tamarind mixture; mix into a homogeneous mass. Put pork in a large bowl and pour in the contents of the blender, mix. Marinate under the lid for 2 hours. at room temperature or refrigerate overnight.
2. Heat in a large frying pan over medium heat. the remaining 0.5 tbsp. mustard oil. Add the onions and fry 10 min., until browned. Add turmeric, fenugreek, ground chili to taste, coriander and salt; cook for 30 seconds, stirring constantly. Reduce heat to medium and add pork and marinade. Fry for 5 minutes, often turning the pork. Pour in the vinegar and water. Reduce heat to medium, cover and cook about 1 h. 30 min. Serve with rice as a side dish, topped with fried onions and cilantro. See another variation of the same recipe. vindaloo.