Being in a Muslim country it is hard to find pork, but at Spinneys we are spoilt for choice with an array of fresh to frozen pork meat and all products pork. So a shopping trip to Spinneys is never complete without some pork and wine. These are the very bits which keep us here more or less tied to the homely feeling we get for christmas back home, but I miss my Kochi, family and friends, and holy jolly time we have for Christmas.
@ Indrani - I am sending you some through email. Want to let you know very few days pass by where I am not thinking about you. Miss fun old days and sing-a-song affair we used to have in front of Vindaloos.
Pork - 1/2 kg
Onion sliced - 2 medium
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Whole grain mustard - 1 tsp (Wholegrain mustard in a jar, not Dijon mustard)
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Kashmiri Chilli powder - 2 tbsp
Green chillies - 2
Vinegar - 2 tbsp or as required
Clean and cut pork into square cubes.
Soak ginger paste, garlic paste, whole grain mustard, cumin powder, garam masala powder, and Kashmiri chilli powder in vinegar.
Heat oil in a pressure cooker, saute onion, green chillies, and curry leaves. When the onion starts to become transparent, add soaked masalas. When the raw smell of masala leaves, add pork and salt. Mix well so that the masala coats the pork. Close the cooker and cook till 2-3 whistles. Start checking after 2 whistles to make sure if it is done. If it is not done, close the cooker and wait till the third whistle. Open the cooker and reduce water if any to get a thick consistency as shown in the picture.
Note:- Always use Kashmiri chilli powder as it lends a deep orange color to the dish and won't burn your tongue.
Enjoy your Vindaloo in moderation.
Keep some for the next day as it tastes best.
Finally, have this with some rice and moru charu/moru curry/pineapple pulissery.