麻豆约拍

by Vivek Singh from 鈥業ndian Festival Feasts鈥櫶�

Vindalho is the Portuguese influence of cooking with garlic and vinegar. This is a dish that has travelled far and wide and is seen on Indian restaurant menus all over the world.听 In the UK it has transcended into an entire genre of its own, but this is the original recipe as cooked in Goan households at Easter.

Serves 4-6

Prep time: 20 mins + 12hrs marinating

Cooking time: 90 mins

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Ingredients

1kg pork, preferably from the neck, diced into 2.5cm cubes

4 tbsp veg oil

4 onions, finely sliced

2 green chillies, slit lengthways

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For the spice paste

10-12 dried whole Kashmiri chillies, broken, stalks and seeds removed

陆 tsp black peppercorns

2.5cm piece of cinnamon stick

6 cloves

1 tsp cumin seeds

陆 tsp mustard seeds

1 tsp ground turmeric

2 tbsp ginger-garlic paste (20g each of fresh ginger and garlic, peeled and chopped; 35ml water.听 Mix together into a paste, in food processor ideally)

2 tsp salt

1 tsp sugar (Nigel used caster)

5 tbsp malt vinegar, plus extra for seasoning

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Method

1.听听听 Crush the chillies, whole spices and seeds, then blend to a paste with the turmeric, ginger-garlic paste, salt, sugar and vinegar.

2.听听听 Mix the pork with the spice paste and marinate in the fridge for 12hrs.

3.听听听 Heat the oil in a heavy-based pan and saut茅 the onions for 12 mins until golden.听 Add the marinated pork and cover over a high heat for 7-8 mins until browned at the edges.听

4.听听听 Add 750ml of water and simmer, half covered, for 45-75 mins until the gravy is thick and the pork is tender and cooked through.听

5.听听听 Add the green chillies, check the seasoning, adjust the vinegar and sugar as required and set aside.

6.听听听 It can be eaten on the same day, but this dish tastes much better reheated the next day.听 Serve with crusty bread or rice.