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Pork Vindaloo
Ingredients:
2 l/b Pork
1/2 Cup Vinegar
2 tblsps. Tamarind juice
1 tblsp. Sugar s
12 Red chilies
12 Flakes garlic
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
5 Big onions
2-inch piece ginger
1/2 tsp. peppercorns
6 green chilies, slit/sliced
Salt to taste
Preparation:
Method: Grind 6 flakes garlic, half the ginger, red chilies and whole spices to taste. Heat 4 tblsps vegetable oil and fry the onions. Fry till it is golden brown. Then add remaining ginger garlic paste. Add ground spices and later on add the pork and salt to taste. Fry them nicely. Cover with hot water and cook till the pork is almost done. Mix in the remaining spices. When the pork is tender and the gravy thick, remove from fire.
Servings: 4-5 people
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Southern Green Chicken Curry
Ingredients:
1.5 lb of chicken breast
1/2 bunch of coriander leaves
6 Flakes of Garlic
1/2 piece of Ginger root
1 tblsp. Cumin seeds
1 tblsp. mustard seeds
1 tblsp. Turmeric powder
1 lime piece
2 medium sized onions
3 tblsp. vegetable oil
3 medium sized potatoes.
Marination: The cubed chicken in Turmeric, 1/2 lime squeezed and salt to taste and leave for half an hour.
Preparation:
Cut the chicken in cubes. Mix all the above spices and grind to fine paste. Heat the oil in a Kadai (vessel). Cut the onions finely chopped and fry in the oil till deep golden brown. Mix the finely ground spice in the oil and fry for 2-3 minutes. The add the chicken cubes and stir well for a while . Add water into the mixer with the remaining spice and add to the chicken. Let the chicken cook for a while. While the chicken is cooking, peel the potatoes. Cut into cubes . Dilute them into salt water for 20 minutes and then fry them in oil till slightly brown. Add ground pepper , dry rosemary and parsley for a good aroma.
Garnish: Fried potatoes,Lemon wedges and Cilantro.
Servings: 3-4 people