Monday, November 28, 2011
• ½ cup malt vinegar – not synthetic vinegar
• 2 tbsp freshly ground ginger-garlic paste
• 2 tsp dried red chilis (ground)
• 1 tsp coriander (roasted and ground)
• 1 tsp cumin (roasted and ground)
• 5 cloves (roasted and ground)
• 5 green cardamoms (roasted and ground)
• 6-inch piece cinnamon (roasted and ground)
• Salt to taste
• Mustard oil
• 3 bay leaves
• 4-5 peppercorns
Marinade the pork in the vinegar and salt and all the spices for as long as possible. I like to marinade it for almost 24 hours. The longer, the better. And always use a glass bowl for marination, not a steel one. It’s something to do with chemistry, which eludes me, but does impart a metallic taste.
Heat the oil in a deep pan and put in the pork with tis marinade. Fry on high flame and then add the bay leaves and the peppercorns. Fry the meat well, for at least five to ten minutes and then turn the flame down, add ½ a cup of water and cook the meat for almost two hours till it loses its firmness. Being a good Bengali, I of course always serve my vindaloo with steamed rice., But you could serve it with pao. Because of the malt vinegar, you could keep the vindaloo in the fridge for almost 2-3 weeks, but I’ve never been able to exercise such self control.