Goanese Hot and Pungent Curry (Vendaloo)

Hmmm I haven't this one in a long time...

Will~

Goanese Hot and Pungent Curry (Vendaloo)
4 servings, 13 pts/serving

Ingredients:
4 – 6 pork chops (about 1 ½ lbs)

Marinade:
1 tsp cumin seeds
1 teaspoon black mustard seeds
1 medium sized onion, peeled coarsely chopped
4-6 garlic cloves
1 TBSP chopped fresh ginger
2 TBSP cider vinegar
2 TBSP light vegetable oil (Canola)
½ tsp ground cinnamon
¼ tsp ground cloves

For cooking:
1 1inch ball of tamarind pulp
1/3 cup canola oil
1 ½ cup finely diced onions
1 ½ tsp turmeric
1 ½ tsp red pepper
1 ½ tsp paprika
1 ½ tsp kosher Salt

Directions:
Marinating the pork:
Cut off all trace of fat from the meat and dice into ¾ inch cubes. Set
aside. If there are bones, separate from the meat but keep for “taste”.
(continued next page)
Dry roast cumin and mustard seeds until cumin darkens and mustard seeds turn
grey, about 3 minutes. Set aside until completely cool and then grind to a
fine powder.

Process onion, garlic, ginger, vinegar and oil into a blender until it’s a
smooth puree.

Place pork, and bone if using, in a non-metallic bowl and add spices and
puree. Mix well and marinade for 8 hours or refrigerate up to 48 hours.

Cooking the dish:
Put the tamarind pulp in a bowl and cover with 1 ¼ cup of boiling water. Let
soak for 15 minutes. Strain the liquid out of the pulp using your hands and
set aside. Discard the stringy fibers.

Heat oil over a medium-high heat and fry onions until caramel brown,
stirring constantly to avoid burning. Reduce heat to medium and add the
turmeric, red pepper and paprika and cook until spices start to sizzle,
about 15 seconds. Add the meat and bones, reserving the marinade. Fry meat
until slightly seared and until the oil starts separating from the gravy,
about 10 minutes.

Add tamarind juice and left over marinade and bring to a boil. Reduce heat
and simmer, partially covered, until meat is thoroughly done, about 30
minutes. Carefully pick out the bones, adjust salt and serve.

Thanks so much Will...I'll especially try this one and hope to try them
all..GG.
"Willow Herself" wrote in
message ...
Hmmm I haven't this one in a long time...

Will~

Goanese Hot and Pungent Curry (Vendaloo)
4 servings, 13 pts/serving

Ingredients:
4 - 6 pork chops (about 1 ½ lbs)

Marinade:
1 tsp cumin seeds
1 teaspoon black mustard seeds
1 medium sized onion, peeled coarsely chopped
4-6 garlic cloves
1 TBSP chopped fresh ginger
2 TBSP cider vinegar
2 TBSP light vegetable oil (Canola)
½ tsp ground cinnamon
¼ tsp ground cloves

For cooking:
1 1inch ball of tamarind pulp
1/3 cup canola oil
1 ½ cup finely diced onions
1 ½ tsp turmeric
1 ½ tsp red pepper
1 ½ tsp paprika
1 ½ tsp kosher Salt

Directions:
Marinating the pork:
Cut off all trace of fat from the meat and dice into ¾ inch cubes. Set
aside. If there are bones, separate from the meat but keep for "taste".
(continued next page)
Dry roast cumin and mustard seeds until cumin darkens and mustard seeds
turn grey, about 3 minutes. Set aside until completely cool and then grind
to a fine powder.

Process onion, garlic, ginger, vinegar and oil into a blender until it's a
smooth puree.

Place pork, and bone if using, in a non-metallic bowl and add spices and
puree. Mix well and marinade for 8 hours or refrigerate up to 48 hours.

Cooking the dish:
Put the tamarind pulp in a bowl and cover with 1 ¼ cup of boiling water.
Let soak for 15 minutes. Strain the liquid out of the pulp using your
hands and set aside. Discard the stringy fibers.

Heat oil over a medium-high heat and fry onions until caramel brown,
stirring constantly to avoid burning. Reduce heat to medium and add the
turmeric, red pepper and paprika and cook until spices start to sizzle,
about 15 seconds. Add the meat and bones, reserving the marinade. Fry meat
until slightly seared and until the oil starts separating from the gravy,
about 10 minutes.

Add tamarind juice and left over marinade and bring to a boil. Reduce heat
and simmer, partially covered, until meat is thoroughly done, about 30
minutes. Carefully pick out the bones, adjust salt and serve.

Curries are easy to find online...

I shared the recipes I have typed up, but I cook out of books (though I
follow recipes loosely, even more when cooking indian...) Curries are
extremely easy to "core-ify", and easy to find. There's more to Indian food
than curries though.

Here's my favorite Indian cooking books, I have tons, but these I use
regularly:

Easy Indian Cooking (Very decent recipes, chutneys are yummy! and all easy
to prepare and surprisingly authentic tasting, a great pick for the casual
"Indian cook" who doesn't want to work too hard at it)
http://tinyurl.com/2gcpy2

50 great curries of India, Camellia Panjabi. (To the point and very visual,
each curry has a picture so you know what it should look like. Recipes are
authentic tasting but can be labor intensive, hep indian food)
http://tinyurl.com/yodfmf

The next two are by Julie Sahni, no pictures, lots of text, but very good to
learn about ingredients, methods of cooking, even some historic background
and "traditions". I'm loving them, but then, I'm a nerd!

Classic Indian Cooking, Julie Sahni (this one is out in paperback I
believe.. )
http://tinyurl.com/24nwys

Classic Indian Vegetarian and Grain Cooking, Julie Sahni (took me forever to
find it and now it's on Amazon.. DUH)
http://tinyurl.com/29ucw5


If you're looking for something in particular let me know.. I've got it
somewhere LOL


Will~


"Gary G" wrote in message
...
Thanks so much Will...I'll especially try this one and hope to try them
all..GG.
"Willow Herself" wrote in
message ...
Hmmm I haven't this one in a long time...

Will~

Goanese Hot and Pungent Curry (Vendaloo)
4 servings, 13 pts/serving

Ingredients:
4 - 6 pork chops (about 1 ½ lbs)

Marinade:
1 tsp cumin seeds
1 teaspoon black mustard seeds
1 medium sized onion, peeled coarsely chopped
4-6 garlic cloves
1 TBSP chopped fresh ginger
2 TBSP cider vinegar
2 TBSP light vegetable oil (Canola)
½ tsp ground cinnamon
¼ tsp ground cloves

For cooking:
1 1inch ball of tamarind pulp
1/3 cup canola oil
1 ½ cup finely diced onions
1 ½ tsp turmeric
1 ½ tsp red pepper
1 ½ tsp paprika
1 ½ tsp kosher Salt

Directions:
Marinating the pork:
Cut off all trace of fat from the meat and dice into ¾ inch cubes. Set
aside. If there are bones, separate from the meat but keep for "taste".
(continued next page)
Dry roast cumin and mustard seeds until cumin darkens and mustard seeds
turn grey, about 3 minutes. Set aside until completely cool and then
grind to a fine powder.

Process onion, garlic, ginger, vinegar and oil into a blender until it's
a smooth puree.

Place pork, and bone if using, in a non-metallic bowl and add spices and
puree. Mix well and marinade for 8 hours or refrigerate up to 48 hours.

Cooking the dish:
Put the tamarind pulp in a bowl and cover with 1 ¼ cup of boiling water.
Let soak for 15 minutes. Strain the liquid out of the pulp using your
hands and set aside. Discard the stringy fibers.

Heat oil over a medium-high heat and fry onions until caramel brown,
stirring constantly to avoid burning. Reduce heat to medium and add the
turmeric, red pepper and paprika and cook until spices start to sizzle,
about 15 seconds. Add the meat and bones, reserving the marinade. Fry
meat until slightly seared and until the oil starts separating from the
gravy, about 10 minutes.

Add tamarind juice and left over marinade and bring to a boil. Reduce
heat and simmer, partially covered, until meat is thoroughly done, about
30 minutes. Carefully pick out the bones, adjust salt and serve.