Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on October 27, 2013, 10:49 AM
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Got the idea for this Southern India dish from an old(ish) book, picked up recently at a second-hand shop. The Encyclopaedia of Indian Cooking, by Khalid Azid. Wild boar is preferred, but the book reckons "stronger flavoured" cuts of pork are fine too, so I went with whatever Asda had on their reduced price shelf. The idea, apparently, is that vinegar counters the fattiness of the pork. The recipe itself looks like a fairly ordinary sort of vindaloo, with plenty of whole spices, including poppy seeds. I made it "BIR" style, with pre-cooked meat, base gravy, etc.
Served with Aunt Bessie's roast potatoes.
(http://www.curry-recipes.co.uk/imagehost/pics/e69439b861854c3580c45903576377d5.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ec574050f75675ef7b1a21e0485a465b.jpg)
A pretty fabulous curry to be honest. Might add some sliced apple next time.
Rob :)
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WOW! - that sauce looks real good, m8... fair play sir!
Though I don't eat pork myself, I am thinking of mutton, chicken etc to do the same.
Thanks for that one, mucker! Hope you enjoyed it!
Pete
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I do like pork. The lean stuff pre-cooked is great and makes a nice change from chicken. Kashmiri chilli powder for vindaloo works a treat. Almost forgot the starter for this one.
Shami kebab
(http://www.curry-recipes.co.uk/imagehost/pics/8390386e96af264c91973f8895055399.jpg)
Kushi kebab recipe with added ajwain seeds. Swapped the Patak's Kashmiri paste for madras kebab paste. Salt to taste. Very fine. Served with a simple onion salad, and garnished with mini courgette/butternut squash pin-wheels. Later drizzled with mint dip.
Rob :)