Hot Pork Curry
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes + 24 hours marinating 1-1/4 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb pork shoulder or leg 4 dried red chilies, seeded 2 tablespoons coriander seeds
2 teaspoons cumin seeds 2 teaspoons black peppercorns 1/2 teaspoon mustard seeds
1 teaspoon fenugreek seeds 3 cloves 1 cinnamon stick
1 tablespoon tamarind concentrate 1 medium onion, grated 2 teaspoons crushed garlic
2 medium onions, extra, very thinly sliced 3 tablespoons ghee 3 cardamoms
2 teaspoons finely chopped ginger 2 bay leaves 1/2 cup plain yogurt



1 Cut the meat into 1-1/4 inch cubes and place in a non-aluminum dish.
2 To make vindaloo paste: roast the chilies, coriander, cumin, peppercorns, mustard seeds and fenugreek seeds in a dry wok or non-stick pan until they are deep brown and very aromatic. Grind with the cloves and cinnamon stick to a fine powder and mix with the tamarind, grated onion and garlic.
3 Mix the prepared vindaloo paste with the meat and cover with plastic wrap. Leave to marinate for 1 day, turning serveal times.
4 Cook sliced onions in ghee until very well browned. Add cardamoms, ginger and bay leaves and cook briefly. Add the meat and color well. Add yogurt and cook briefly before adding water to barely cover.
5 Reduce heat, cover the pan and simmer for 1 hour. Uncover and continue to cook until the meat is tender and sauce has thickened slightly.

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