Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

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 Plagarism and infringement of Copy Right punishable by Law

Sunday, March 09, 2008

PORK VINDALOO

Serves 6 Preparation Time 45 minutes

1 kg pork (With a little fat /lard) cut into medium pieces

3 big onions slices finely

3 big tomatoes pureed

1 tablespoon cumin powder

½ teaspoon tumeric powder

1 teaspoon mustard powder

3 teaspoons chilly powder

2 teaspoons pepper powder

3 tablespoons ginger garlic paste

1 cup vinegar

3 tablespoons oil

Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, tumeric powder and ginger and garlic paste.

Heat oil in a pressure cooker and fry the onions till golden brown. Add the marinated pork and the tomato puree and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread

No comments:

Post a Comment