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Tamarind perhaps
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From
http://www.uppercrustindia.com/10crust/ten/rec2.htmCamellia Panjabis Goan Pork Vindaloo
Goan Pork Vindaloo
Goa
Vindaloo is a dish made by descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chillies, garam masalam, garlic and vinegar. The word vindaloo comes from a combination of vin for vinegar and aloo from albo, which is Portuguese for garlic. The chillies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the sixteenth and seventeenth centuries. This is one of the best vindaloo recipes. You can make it as hot as you want. Phil Mendes from Goa whose recipe it is, likes her food spicy but not searing hot and therefore she de-seeds the red chillies. Vindaloo in Goa was and is traditionally made with pork. But you can also make it with mutton. Best with boiled rice. Serves 5-6
Ingredients:
15-20 whole red chillies (preferably Kashmiri type) or 3-1/2 tsps red chilli powder
1 tsp cumin seeds
6 cloves
2-inch cinnamon stick
10 peppercorns
1-4 star anise
1 tsp poppy seeds
2 x 1/4-inch piece of ginger
6 plump garlic cloves
1 tbsp tamarind pulp
4 tsps Goa or Parsee vinegar
1/3 cup oil
3 medium onions, finely chopped
750 gm pork or mutton, cubed salt
1/2 tsp jaggery to taste
15 curry leaves
Procedure:
Soak the chillies in a little water to soften. Then grind all the spices including the chillies, ginger, garlic and tamarind with the vinegar to make a smooth paste. Rub a little of the spice mixture on to the meat and marinate for 1 hour. Heat the oil in a cooking pot and fry the onions for about 15 minutes until brown. Add the spice paste and fry for a further 5 minutes, stirring continuously and adding 2 tbsps water if neccessary. Add the meat and saute in the spice mixture for 5 minutes. Add 4 cups water and salt to taste and cook over a low heat until tender. Stir in the curry leaves and simmer for 3-4 minutes; the vindaloo is now ready to serve. The vinegar and oil in the dish act as preservatives and it freezes extremely well. It can also keep in the refrigerator for 2 days and will in fact be better the day after cooking. You can also make just the spice paste in large batches and freeze it, using small amounts as and when required.This dish is equally good using beef.
Topic: Favorite Recipes at the moment - Vindaloo ( 41,191 )
