John Myers
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Ingredients
Spice paste for Vindaloo:
- 2 size Onions
- 3 tbsp Vegetable oil
- 3 Garlic cloves
- 1 Piece the size of a thumb Fresh ginger (or 3 teaspoons powder)
- 2,5 tsp Chilli flakes
- 1 tsp Coriander seeds
- 2 tsp Cumin seeds
- 2 tsp Fenugreek seeds
- 1 Cardamom pods (seeds)
- 5 Piece Cloves
- 1 tsp Mustard seeds
- 1 tsp Peppercorns
- 1 tsp Turmeric
- 1 tsp Cinnamon
- 3 tbsp Brown sugar
- 3 tbsp Tamarind paste (liquid)
- 50 ml Red wine vinegar
Flesh:
- 500 g Pork neck
- 40 g Ghee (clarified butter), alternatively half oil, half butter
- Salt pepper
- 1 tsp Curry
- Spice paste
- 200 g Tomatoes a.d. Can chopped
Cucumber Raita:
- 150 g Mini cucumber (with large cucumber only the meat)
- 2 small Spring onion sticks
- 250 g Yogurt 10% fat
- 0,5 tsp Ground cumin
- 1 tsp Ground coriander
- 0,5 tsp Paprika powder
- 0,5 tsp Ginger powder
- Salt pepper
- 1 tsp Sugar
- 2 tsp Lemon juice
- 1 tsp Mint finely chopped, also dried if desired
Instructions
Spice paste:
- Peel and dice the onions, sweat in 1 tbsp vegetable oil until translucent and allow to cool. Skin the garlic, peel the ginger. Chop both roughly into small pieces.
- If you use seeds (and not the powder form) for some spices, you must first grind them in a mortar. This is best done with half of the brown sugar, because it strengthens the "grinding power". Then put onions, garlic, ginger, all the spices, remaining sugar, remaining oil, red wine vinegar and tamarind paste in a vessel, puree everything with a hand blender and keep it ready.
Preparation meat:
- Pork neck is actually used. But I still had fillet left. It's very meager, but it had to be processed. Now cut the meat into bite-sized pieces and keep it ready with ghee, curry powder, pepper, salt, spice paste and tomatoes.
Raita:
- Raita in India is what is served as Tzatziki in Greece. The difference, however, is that you can be more flexible with the ingredients. Not only cucumbers, but also tomatoes, peppers and carrots, etc. can be used.
- Mini-snack cucumbers can be used whole, scrape out the seeds of large cucumbers and only use the firm meat. Peel the cucumber and cut into small cubes. Clean the spring onions, cut into small rings and briefly chop once. Mix the yogurt with all the spices, cucumber cubes and spring onions in a bowl. Season to taste. Keep cool.
Preparation:
- Prepare the dough for the chapati and let it rest until it comes into the pan. For the rice side dish, first prepare it and cook it (both described in the link).
- At the same time, fry the meat in very hot ghee in a large pan with a high rim. Pepper, salt and sprinkle with the curry. When it has taken on a good color all around, add the spice paste, heat briefly and then stir in the chopped tomatoes. Then reduce the heat 2/3 and let everything simmer for another 5 - 7 minutes. If the paste reduces too quickly, add a small shot of water. With us, the curry was purposely not very runny. But if you like it more liquid, you can add the remaining 200 g of the can of tomatoes (actual content 400 g) and let them boil down again a little. Water is also possible as an alternative, but then the curry should possibly be seasoned again.
- While the curry is simmering, bake the chapati (see link). So in terms of timing everything should be finished together.
Chapati and rice side dish:
- Both see link: Fish and coconut curry (hot) with jasmine rice and chapati
- In the case of the cooking time, among other things, that of the rice is only calculated with approx. 5 minutes because it then comes "to bed" to swell and no longer needs to be taken into account. The baking time of the chapati is included in the cooking time, as it runs in parallel.
