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Featured Cookbook
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Spicy Indian Bread (Parathas)
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Fiery Pork (Pork Vindaloo)
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Mother of all Lentils (Maa Kid Al)
Book Description
The Spice Is Right is a down-to-earth Indian cookbook for the time-squeezed, health-conscious home cook. The book highlights more than simple, healthful versions of traditional Indian dishes as well as Western dishes with an Indian twist.
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The Spice is Right: Easy Indian Cooking for Today
Authors: Monica Bhide
Date: October 2001
ISBN: 1896511171
Publisher: Callawind Publications
Paperback
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The word "vindaloo" comes from the Portuguese words for vinegar and garlic. This dish is native to the Indian state of Goa and is known for its fiery hot taste.
Salt tends to toughen meat, so always add it at the end of cooking.
Prep Time: 20 minutes, plus one hour for marinating
Cooking Time: 30 minutes
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1 pound / 500 g pork, cubed
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For the marinade:
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6 cloves garlic
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1 inch / 2.5 cm peeled ginger
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2 green chiles
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1/4 cup / 60 mL rice vinegar
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1 teaspoon / 5 mL peppercorns
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For the chili Paste:
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2 whole dried red chiles
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4 (1-inch / 2.5-cm ) pieces of cinnamon stick
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1 teaspoon / 5 mL cumin seeds
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1/4 cup / 60 mL rice vinegar
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2 tablespoons / 25mL vegetable oil
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1/2 cup / 250 mL onions, chopped
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1 cup / 250 mL water
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1 teaspoon / 5 mL sugar
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Salt to taste
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To make the marinade, in a blender or food processor, grind together the garlic, ginger, chiles, vinegar, and peppercorns to make a paste. Add the pork, turning to coat, and marinate, covered and refrigerated, for at least 1 hour.
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Meanwhile, make the chile paste. In the cleaned blender or food processor, grind together the red chiles, cinnamon sticks, cumin seeds, and vinegar. Set aside.
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In a large skillet, heat the oil over medium-high heat. Add the onions; sauté until golden brown. Stir in the chile paste. Cook, stirring constantly, until the oil rises to the surface (about 4 minutes).
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Add the marinated meat and saute until all the liquid evaporates and the meat turns deep brown. Add the water, reduce the heat to low, and cook until the meat is tender (10 to 15 minutes).
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Stir in the sugar and salt. Serve immediately.
Tips: This dish tastes better the next day after the flavors have had a chance to penetrate the meat.
VARIATIONS:
You can add a tablespoon of brandy at the end. In Goa, where this dish originates, a tablespoon of feni (cashew nut wine) is often added at the end.
EACH SERVING PROVIDES:
CALORIES: 180; PROTEIN: 17 G; CARBOHYDRATES: 5 G; FAT: 9 G
More From This Book:
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Spicy Indian Bread (Parathas)
-
Fiery Pork (Pork Vindaloo)
-
Mother of all Lentils (Maa Kid Al)
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