Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +9198455 71254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Tuesday, January 20, 2015

ANGLO-INDIAN PORK VINDALOO


















ANGLO-INDIAN PORK VINDALOO
Vindaloo is a legacy of the Portuguese  to Anglo-Indian Cuisine. It can be prepared with any kind of meat such as Beef, Mutton, Lamb, pork, poultry, seafood and also vegetables such as Brinjals or Egg Plant, potatoes, peas etc). The dish is not as thick as a Korma and does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it.

Serves 6   Preparation and cooking Time: 45 minutes
Ingredients

1 kg pork cut into medium size pieces
3 potatoes peeled and cut into halves
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil   
Salt to taste
2 tablespoons ginger garlic paste
2 small sticks cinnamon
4 cloves
2 cardamoms
3 tablespoons vinegar

Boil the pork and potatoes with a little salt and sufficient water till tender. Remove and keep aside.

Heat oil in a pan and fry the onions till light brown. Add the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, vinegar and salt. Fry for a couple of minutes. Now add the cooked pork and potatoes along with the soup and simmer for about 10 minutes. Serve with bread or rice.

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