Pork

Vindaloo

Ingredients

Serves : 6 250g pork loin or chops 2 bay leaves 1 tbsp coriander seeds 1.5 tbsp cumin seeds 4 cardamom pods 5 cloves 1 tsp black pepper seeds 2 large dried red chillies (can add more for more heat) 2 inch piece cinnamon stick 250ml vinegar 1 tablespoon salt 4 tablespoon oil 1 teaspoon black mustard or mustard powder 6 cloves garlic 1 inch piece root ginger

Directions
Prep:30min Cook:1hr Extra time:8hr marinating Ready in:9hr30min 1. Pat and dry the pork. Cut into 1 1/2 inch cubes or as close as possible.

2. Heat a pan and add the cloves, cinnamon, chillies, black pepper, cardamom, stirring continuously. When they start sputtering, add the coriander seeds. When the coriander starts sputtering, add the cumin seeds. Remove from heat while stirring. You should be able to smell the roasted spices. Cool down the spices, add the mustard and grind to a fine powder in a spice grinder. 3. Cut one of the onions into chunks. In a mixie, blend the onions, ginger, garlic with enough vinegar to make a paste. 4. In a bowl add the pork, the rest of the vinegar, mustard, and 4-5 teaspoons of the roasted spices, salt to taste and the onion-ginger-garlic paste. Mix well. Cover with film and refrigerate overnight. The longer the better. 5. Slice the rest of the onions into very fine slices. In a pan, heat the oil, add bay leaves and finely sliced onions. Make sure there is enough oil in the pan so the onions don't get soggy. Once the onions are fried and turning crispy, add the pork along with its marinate into the pan. Turn the heat down to medium-low/low. 6. Cover and cook, stirring occasionally to make sure nothing sticks to the bottom of the pan. It's ready when the pork is fork-tender and there is no water left in the pan. 7. Use as fatty pork as you can get. 2. Marinate overnight for best results 3. Do NOT add water at any step. This is almost pickled and water will destroy the flavors. Serving suggestion Always serve hot. It always tastes better the next day with hot parathas, naan, puris or rice.

Spicy Coconut Shrimp Curry

Ingredients

Serves : 2 20 jumbo cooked shrimp(frozen) 1 cup coconut milk(coconut cream) 1/3 cup water 1 tsp coriander powder

1 tsp red chilli powder 1 inch ginger minced 1 clove garlic minced 2 pods cardamom 1 bay leaf 1 tsp rice vinegar 2 sprigs coriander leaves 1/4 capsicum finely chopped 1/2 onion finely choped 1/4 tsp turmeric powder 2 tsp vegetable oil 1 tsp grated coconut or coconut powder 1/2 tsp cumin seeds salt to taste

Directions
Prep:5min Cook:15min Ready in:20min 1. Saute the onion,capsicum,cumin seeds,ginger,garlic,bay leaf, turmeric powder,vinegar and cardamom pods for 3 mins. 2. Add the coconut milk and water and let it simmer for 10 mins. 3. Add the cooked shrimp to the above and let it simmer for 2 mins. 4. Garnish with coriander leaves and serve.
Shortcut

If you do not have frozen shrimp, you can saute shrimp in some oil for 5 mins and add to the curry. You can add chicken to the above curry and make a coconut chicken curry!