Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 1, 2010

ANGLO-INDIAN PORK VINDALOO

  1 kg pork with lard cut into medium pieces        3 big onions slices finely 3 big […]
 

1 kg pork with lard cut into medium pieces       

3 big onions slices finely
3 big tomatoes pureed                        
1 tablespoon cumin powder
½ teaspoon turmeric powder               
1 teaspoon mustard powder
2 teaspoons chillie powder 
1 teaspoon pepper powder
2 tablespoons garlic paste       
3 tablespoons vinegar
2 tablespoons oil                                                            
Salt to taste
Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.
Heat oil in a suitable pan and fry the onions till golden brown.  Add the marinated pork and fry for a little while. Add the tomato puree and keep frying for some more time. Now add sufficient water and cook on low heat till the meat is well cooked. Serve hot with rice or bread. Enjoy this lovely delicious Anglo-Indian Dish with coconut Rice or steamed white rice. Tastes great with chappattis, Hoppers, Dosas too
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Article written by Bridget White-Kumar
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