From mightymidget69@hotmail.com Wed Mar 17 09:32:53 2004 Date: Wed, 17 Mar 2004 09:01:50 +0000 (GMT) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Goan Pork With Potatoes Goan Pork With Potatoes indian, main dish, pork 2 teaspoons whole brown mustard seeds 1 teaspoon whole cumin seeds 2 teaspoons whole coriander seeds 3 whole cloves 140 g onions; peeled and chopped 5 cloves garlic; peeled and chopped 1.5 cm fresh ginger; peeled and chopped 2 tablespoons cider vinegar 3/4 teaspoon cayenne pepper 2 teaspoons bright red paprika 5 tbs water salt 1/2 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 560 g boneless pork shoulder; 2.5 cm cubes 750 mls water; (2) 3 tablespoons corn or peanut oil 340 g waxy red potatoes; peeled - 2.5 cm chunks 1/2 teaspoon sugar You may well call this a simple vindaloo. It has the pork, the garlic, the chillies and the vinegar, but all in gentle proportions. It is a superb dish that is best enjoyed with plain rice. I like to use small red potatoes here, the larger of which may be halved, though any waxy potato will do. Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a clean coffee grinder or other spice grinder and grind as finely as possible. Put this spice mixture, as well as the onion, garlic, ginger, vinegar, cayenne pepper, paprika and the water into a blender. Blend until smooth. Rub 1 1/4 teaspoons of salt, plus all the turmeric, black pepper and 2 tablespoons of the spice paste from the blender all over the pork pieces. Put In a plastic bag and refrigerate for at least 50 minutes, longer if desired. Pour the oil into a large, heavy, non-stick, lidded pan and set over a medium-high heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Stir and fry for 5-6 minutes or until the paste is lightly browned. Put in the pork, together with its marinade. Stir for a minute. Cover and reduce the heat to medium. Let the meat cook for about 10 minutes, lifting the lid now and then to stir. The meat should get lightly browned. Add water (2), the potatoes, 1/2 teaspoon salt and the sugar. Stir and bring to the boil. Cover, reduce the heat to low, and cook very gently for 50-60 minutes or until the meat is tender. Recipe 'Madhur Jaffrey's Ultimate Curry Bible' ====================================================================<<< Freeserve AnyTime - Freeserve AnyTime - Surf the Internet for only £7.49 a month for your first 3 months, click link below for more details: http://ads.smartgroups.com/adclick/CID=0000006fc79a99a500000000 ====================================================================>>> -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com