Saturday, July 14, 2007
Vindaloo is a dish that is a must in our family. Each Aunt of mine has her own unique way of making this dish and each dish is simply awesome! I have 3 personal favourites and in no particular order they are mummy's, Aunty Alice's and Aunty Jessie's. I have in these last 2-3 years been adopting mummy's vindaloo. Today however I thought I would give Auntie Jessie's version a go! Its most distinct difference with mummy's and Aunty Alice's (aka the Marshall sisters)is that Aunty Jessie's recipe calls for ground chili whereas the Marshall sisters use Chili powder.
1/2 kilo pork (with some fat...that's a pre-requisite!)
25-30 pieces of dried chili soaked in hot water and then ground with 2 inches of fresh ginger, 5-6 pips of garlic and 1 tablespoon of small cumin
2 big red onions chopped and blended
Mustard seeds (3 tablespoons soaked in some hot water and then coarsely pounded)
5=6 small red onions sliced
2 Star Anise
2 medium potatoes peeled and quartered
Tamarind (about a small marble round mixed with 5-6 tablespoons of water and seeds discarded)
Some sugar (1-2 tablespoons)
Salt & Vinegar
Wash and drain the pork. Add oil in the pan and fry the small onions with the curry leaves, cinnamon and star anise till aromatic, then add the blended onion and stir for a few minutes before adding the pounded mustard and after 3-4 minutes add the ground chili. Stir the mixture well and continue doing so for about 5 minutes before adding the meat and (potatoes if using). Add just enough water to coat the meat and then cover with a lid for 15-20 minutes (stir the meat every 5 minutes or so). After 20 minutes remove the lid and add salt, sugar and the tamarind juice and let it continue to cook for another 10-15 minutes before adding more salt if needed and a dash of vinegar.
Note : This is the first time Joe is tasting this version of vindaloo and it looks like he has declared this version a winner!! Now if mummy reads this Joe is in BIG trouble !!!:-)
Posted by milee at 8:35 PM