Goa Pork Vindaloo, Rice Pulao, & Potatoes in Yogurt,

Sunday, September 14, 2008

Goa Pork Vindaloo

Vindaloo is a dish made with chilis, garlic, garam masala, and vinegar. The vinegar and oil in this 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 needed. This dish is equally good using lamb or beef. Enjoy!

• 15 - 20 whole red, dried chilis
• 3½ tsp cayenne pepper
• 1 tsp cumin seeds
• 6 cloves
• 2-in cinnamon stick
• 10 peppercorns
• ¼ star anise
• 1 tsp poppy seeds
• 2 x ¼- in piece of fresh ginger
• 6 plump garlic cloves
• 1 Tbl tamarind pulp
• 4 tsp cider vinegar
• ½ cup oil
• 3 medium onions, finely diced
• 1½ lb. stewing pork, cubed
• Salt
• 15 curry leaves, or 1 Tbl curry powder
  

1. Soak the chilis in a little water to soften. Then mill all the spices, ginger, garlic, and tamarind with the vinegar in a food processor to make a smooth paste. Rub a little of the spice paste on the pork and marinate for 15 minutes.
2. Heat the oil in a large skillet or Dutch oven, and fry the onions for about 20 minutes until brown. Add the spice paste and fry for another 5 minutes, stirring continuously and adding 2 tablespoons water if necessary.
3. Add the pork and sauté 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 (or powder), and simmer for 3 - 4 minutes. The vindaloo is now ready to be served.

Footnote: Serves 4

Pulao Rice (pictured) This is a good side dish to the Goa Pork Vindaloo.

• 1 cup Basmati rice (white or brown)
• 1 small onion, sliced finely
• 2 Tbl oil
• 1 Bay leaf
• ½-in cinnamon stick
• 1 clove
• 2 cups boiling water

1. Heat oil in small skillet or Dutch oven. Fry the onions until deep brown, about 25 minutes, stirring occasionally to keep them from sticking.
2. Add the rice, bay leaf, cinnamon stick, and clove, and sauté for 2 minutes, stirring continuously.
3. Add water to rice mixture. Turn heat to low, and cover.
4. Cook for 10 - 15 minutes until rice is soft and fluffy. Turn off heat and stir rice around in skillet to keep from sticking. Keep covered until ready to serve.

Footnote: Serves 4

Potatoes in Yogurt (pictured) Another good accompaniment to the Goa Pork Vindaloo.

• About 18 oz brown potaotes
• 2 medium onions
• 2 oz coconut, grated (fresh, if you dare; else, use bagged)
• 6 - 8 green chilis (serranos or jalapeños)
• 2 garlic cloves
• 1 x ½-in piece of fresh ginger
• 1½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder (cayenne or other)
• 2 Tbl full-fat yogurt
• 2 Tbl oil
• 1/8 tsp mustard seeds (or ground mustard)
• A few curry leaves (or 1 Tbl coriander leaves)
• Salt
  

1. Peel the potatoes, and cut crossways into round slices about ½-in thick.
2. Purée the onions, green chilis, garlic, ginger, coriander, cumin, half the turmeric powder, and the red chili powder with 2 Tbl water in a food processor.
3. Whisk the yogurt well with a fork, and set aside.
4. Boil the potatoes with the remaining ¼ tsp turmeric powder and salt to taste (about 1 tsp). When 75% done, drain and cool.
5. Heat the oil in a wok, and add the mustard seeds (or ground mustard). When they crackle, put in the curry or corainder leaves, followed by the puréed spices. Fry for 8 - 10 minutes, stirring from time to time.
6. Add the whisked yogurt, and mix well. Now add ¼ cup water, taste, and season with salt. Add the sliced potatoes, and cook over a low heat until done (about 15 minutes).

Footnote: Serves 4