Vindaloo
1 tb Coriander seeds 1 tb Poppy seeds 1 tb Red mustard seeds 1 tb Cumin seeds 1/2 c Corn or peanut oil 2 tb Dried hot red chili flakes 1 tb Ginger, fresh; grated 4 Garlic cloves; g...
Ingredients
- 1tbsp coriander seeds
- 1tbsp poppy seeds
- 1tbsp red mustard seeds
- 1tbsp cumin seeds
- 1/2cup corn or peanut oil
- 2tbsp dried hot red chili flakes
- 1tbsp ginger, fresh; grated
- 4garlic cloves; ground to a
Directions
- 1
1 tb Coriander seeds 1 tb Poppy seeds 1 tb Red mustard seeds 1 tb Cumin seeds 1/2 c Corn or peanut oil 2 tb Dried hot red chili flakes 1 tb
- 2
grated 4 Garlic cloves
- 3
ground to a -paste 1 lb Pork, boneless
- 4
cut in 2" -cubes 1 lb Beef, boneless
- 5
cut in 2 " -cubes 1 ts -salt, to taste 1 c -Water 1/2 c Vinegar "Vinegar is a preservative & therefore the vindaloo may be kept in the refri
- 6
In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly
- 7
The vindaloo requires that a substantial amount of oil be used in the preparation
- 8
For our purpose & without compromising the flavor, I have suggested that the excess oil be poured off before dining