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Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !

08/04/2013

Pork vindaloo (India)



So I prepared this vindaloo pork (really spicy!!!). It is a marinade, so it must wait THE WHOLE NIGHT.
On D-Day it is very easy to do, everything is done the day before.


Vindaloo is an Indian dish from the former Portuguese India, and the word is actually Portuguese (vindalho). I love etymology! The former Portuguese India is the Goa region (where the amazing beaches are), on the Indian West coast.

Ingredients (for 4 people)
800 g pork meat cut in cubes
2 jalapeños
1 onion
2 tomatoes
1/2 soup spoon curcuma
1 soup spoon sugar
For the marinade
1 teaspoon coriander leaves
A small piece of ginger.
1 teaspoon cinnamon
1 teaspoon cardamom
1 garlic clove
1 soup spoon cumin
1 teaspoon chilli powder
1 teaspoon fenugreek
3 cloves
1 glass vinegar

Preparation
THE DAY BEFORE, prepare the marinade: bring the spices together, chop the garlic and grate the ginger. Add the vinegar and then the pork meat cut in dices. Cover and let it rest one night in the fridge.
Chop the onions and brown them in warm oil. Cut the tomatoes in dices and add them, as well as the curcuma and the chopped jalapeños. Add the pork meat. Let it simmer 10-15 min in low heat. If necessary, add some water so that it won't burn. When it is cooked, add sugar. (If you can, remove the cloves so that you don't bite them, it is disagreeable)
Serve with white rice (basmati) to soften the spices.

Bon appétit!!!

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