Vindaloo curry paste can be made up to a week ahead and kept, covered tightly, in the refrigerator. Making this dish a day ahead helps intensify the flavors. Serve Vindaloo with chopped cucumber and fresh pineapple, if desired.
Prep time: 15 minutes (Plus standing time)
Cook time:50 minutes
(Make 4 serves)
Amount Per Serving: 369 Calories, 52.5 g. Carbohydrates, 6.8 g. Dietary Fiber, 9.9 g. Fat, 2.1 g. Saturated Fat
- 2 large brown onions, coarsely chopped
- 5 cloves garlic, quartered
- 1 tsp. of ground cardamom
- 1/2 tsp. of ground clove
- 1 tsp. of ground cinnamon
- 2 tsp. of ground cumin
- 2 tsp. of ground turmeric
- 2 tsp. of cracked black pepper
- 3 red Thai chilies, quartered
- 2 tsp. of black mustard seeds
- 1 Tbsp. of grated fresh ginger
- 1/3 cup of white vinegar
- 2 lb. of pork fillet, trimmed, excess fat and cut into 1” pieces.
- 1 Tbsp. of vegetable oil
- 1 large brown onion, thinly sliced
- 2 Tbsp. of tamarind paste
- 2 large tomatoes, coarsely chopped
- 2 cups of jasmine rice
- In blender or food processor, process onion, garlic, spices, , seeds, ginger
and vinegar until smooth paste.
- In medium-size bowl, combine pork with a quarter of the curry paste, stir to coat pork all over. Cover, refrigerate for 3 hours or overnight. Reserve remaining curry paste.
- In large-size saucepan, heat oil and then cook sliced onion, stirring, until just soft. Add reserved curry paste, cook, stirring, over low heat about 5 min.
- Add pork, cook, stirring, until pork changes color (about 5 min). Stir in tamarind paste and tomato, bring to a boil. Reduce heat to low, simmer, covered, until pork is tender and cooked through (about 40 min).
- Cook rice in large-size saucepan of boiling water while pork is cooking, uncovered, until just tender; drain. Serve curry on rice.
Source : Women’s Weekly
Recipe Under : 300 to 400 Calories – Dash Diet – Diabetes Recipes – Healthy Dinner Recipes – Healthy Recipes – Low Fat Recipes – Main Dishes – Meat – Stir Fry