VINDALOO

Not the British national dish.


VINDALOO

Ingredients:
Two pounds pork, large cubes.
One onion, chopped.
Quarter cup of cilantro.

Marinade:
Quarter cup vinegar, tablespoon sugar, tablespoon ground pepper, plus one or two green cardamom pods, cloves, bay leaves, green chilies.

Masala:
Tablespoon chili paste.
Tablespoon ground coriander.
One teaspoon cinnamon powder.
Half teaspoon ground cumin.
Ginger and garlic.
Quarter cup vinegar.
Quarter cup strong tamarind water.

Mix the ingredients of masala smooth in a blender. Marinate meat for several hours in marinade. Brown onions, add the masala, cook till the oil separates. Add meat and marinade, heat to boil, add two or three cups of water, turn flame low. Simmer for a few hours. Add the cilantro, remove from heat.

Serve with plain white rice.
And sourdough bread.



From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT