Topic: Goan pork vindaloo

[bhamcurry]

Cool fact: Goan vindaloo is the only pork curry native to India because of the Portuguese Catholic influence. Most BIR vindaloo will be lamb or chicken because so many BIR chefs are Muslim.

I served this over a BIR pilau rice, and it was astonishingly delicious. A nice restrained heat, just a light sizzle on the lips and the edge of the tongue - I am 100% convinced the Kasmiri chili powder made the difference and is worth the effort to buy from your local Asian grocery store.

Optional: Add cubed fried potatoes 5 minutes before the end of cooking.

Serves 3 to 4

1/4 cup oil
1 pound pork cubes
2 large onions, chopped
3 tomatoes, chopped
1 tablespoon garlic paste
2 teaspoons ginger paste
2 teaspoons Kashmir chilli powder
1 teaspoon ground turmeric
3 cups water
1 teaspoon salt


MUSTARD PASTE
Grind to a fine paste:
1 tablespoon mustard seeds
1 tablespoon vinegar


SPICE POWDER
Grind to a powder:
1 teaspoon cumin seeds
3 cloves
3 cardamom pods
2 (1-inch) cinnamon sticks


Heat the oil in a deep pot or large skillet.
Add the pieces of pork and fry for 2 minutes, until they are lightly seared; remove from the pan and set aside. In the same oil, fry the onions until soft.
Add the tomatoes, garlic paste, and ginger paste, and fry for 1 minute or until the oil rises to the top.
Lower the heat, add the mustard paste and fry for 1 minute. Add the chilli powder and turmeric and fry for 1 minute, stirring continuously.
Add the spice powder and continue frying for 2 minutes or until the oil rises to the top again.
Pour the water into the pot and add the pork and salt.
Simmer over low heat for 20 minutes or until the meat is cooked.