Vindaloo

Recipe Ingredients

1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Poppy seeds
1 tablespoon	15ml	Red mustard seeds
1 tablespoon	15ml	Cumin seeds
1/2 cup	118ml	Corn or peanut oil
2 tablespoons	30ml	Dried hot red chili flakes
1 tablespoon	15ml	Ginger - fresh, grated
4		Garlic cloves - ground to a
1 lb	454g / 16oz	Pork - boneless, cut in 2"
1 lb	454g / 16oz	Beef - boneless, cut in 2 "
1 teaspoon	5ml	- salt - to taste
1 cup	237ml	- water
1/2 cup	118ml	Vinegar

Recipe Instructions

"Vinegar is a preservative and therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavor are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. . . . The vindaloo requires that a substantial amount of oil be used in the preparation.

For our purpose and without compromising the flavor, I have suggested that the excess oil be poured off before dining.

Toasting and grinding the whole spice seeds is the old-time method and very effective in deriving the most flavor. However, I have also lightly toasted ground spices, which is an improvement over using them directly from the container. T

he recipe is one prepared by the Bhatia Christians of Calcutta, a group of Anglo-Indians who have intermarried with Bengali Indians. "

Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in a processor to a fine powder. Set aside. Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic.

Stir fry over moderately low heat for 2 minutes Add the meat and stir continuously for 10 minutes as the meat browns. Add the water, cover the pan and cook until the meats are tender, about 1 hour. When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen. This is an indication that the vindaloo is ready.

At this stage, all the oil may be poured off before serving. Serve warm with plain white rice and masoor dal.

Source:
The Anglo-Indian chapter in "The Varied Cuisines of India" by Copeland Marks

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