INGREDIENTS

INSTRUCTIONS

Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other
spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt
and sugar.  Mix and set aside.
Heat  the  oil in a wide,  heavy pot over a medium flame.   Put  in  the
onions.   Fry,  stirring  frequently,  until  the onions turn brown  and
crisp.   Remove  the onions with a slotted spoon and put them  into  the
container  of  an  electric blender or food processor.   (Turn  off  the
heat.)   Add  2-3  tablespoons of water to the  blender  and  puree  the
onions.   Add this puree to the ground spices in the bowl.  (This is the
vindaloo paste.  It may be made ahead of time and frozen.)
Dry  off  the meat cubes with a paper towel and remove large  pieces  of
fat, if any.
Put  the ginger and garlic into the container of an electric blender  or
food processor.  Add 2-3 tablespoons of water and blend until you have a
smooth paste.
Heat  the oil remaining in the pot once again over a medium-high  flame.
When hot, put in the pork cubes, a few at a time, and brown them lightly
on  all  sides.   Remove each batch with a slotted spoon and keep  in  a
bowl.   Do all the pork this way.   Now put the ginger-garlic paste into
the same pot.   Turn down the heat to medium.   Stir the paste for a few
seconds.  Add the coriander and turmeric.  Stir for another few seconds.
Add  the  meat,  any  juices that may have accumulated as  well  as  the
vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently
for  an  hour  or until port is tender.   Stir a few times  during  this
cooking period.  Serve with rice.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

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