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Malaysian Pork Vindaloo Recipe

December 21st, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 500gboneless pork(I use pork tenderloin)
  2. 2-3tablespoonsmargarine
  3. 1onion, sliced(I use bombay onions – the big purple ones)
  4. 1bay leaf
  5. salt
  6. Marinade

  7. 2tablespoonscoriander powder
  8. 2teaspoonsground cumin
  9. 1tablespoonground fenugreek(this I omit)
  10. 1 1/2teaspoonsground turmeric
  11. 1teaspoonground ginger
  12. 1tablespoonchili powder(this is hot, so use your own discretion)
  13. 1/2teaspoonground cloves
  14. 1/2teaspoonground cinnamon
  15. 1tablespoonground mustard
  16. 2tablespoonsvinegar(I use Japanese Rice Vinegar)
  17. salt
  18. My Option

  19. 400gtomatoes, skin removed,seeded and diced

DIRECTIONS

  1. Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
  2. Rub well into meat and marinate preferably overnight.
  3. Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
  4. Stir in meat and bring to a boil.
  5. Add bay leaf.
  6. Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
  7. Add salt to taste.
  8. (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).

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