Tuesday, March 19, 2013

Mama’s killer pork vindaloo kerala style


So i searched the net for pork vindaloo kerala style ( cause thats the killer shit duh! ) and i found some four totally different recipes and i knew that wasn't how mama makes by looking at the picture. So i called mom and got her recipe. Thats my dinner tonight! 

And for all you folks here is the recipe with a pic.

Thanks mom!

Mama’s killer pork vindaloo kerala style

















½ kg – pork, cut in to small cubes. Small!

COLLECTION 1
3 to 4 onions – finely diced
1 or 2 green chilly ( depending on how spicy you want it ) – finely sliced
½ an inch of ginger – finely sliced and crushed
10 cloves of garlic – finely sliced and crushed

COLLECTION 2
the masala mix –
red chilly powder
pepper powder
a pinch of turmeric powder
garam masala
dhaniya ( corriander ) powder

( note -Garam masala, dhaniya - take a table spoon each Pepper - 1 tea spoon Chilly powder - 1/2 teaspoon Turmeric powder - a pinch. ( this should give an idea of proportion. This is for people who don't like it spicy. If you are a true mallu add on a lil more of pepper and chilly powder)


mix the above ( collection 2 ) with 2 table spoon or so of vinegar

black mustard seeds powdered  ( 1/2 teaspoon ) – if you can not find powder, wet it a bit and crush to get rid of its skin ( mom says that’s the way to get the flavor right )

Cooking

Add Coconut oil ( I guess you could add any other sunflower oil types, but then hey this is kerala style )

Let is warm.

Add collection 1 starting with onions. Saute till onions are light brown.

Then add collection 2 and mix the two. Mix! let it all get mixed up! Add salt. Mix.

When its nicely mixed add the pork and mix. Mix. 

If you prefer a bit more vinegar add a teaspoon at the most.

Pressure cook for about 22 minutes.

( Note - As to pressure cooking. Number of whistles might vary. But about 20 to 25 mins on low/med flame should have it cooked just fine. If you find you need the pork more tender after this, i would just cook it for another 5 mins more in the pressure cooker. I also like my pork tangy so I add half a tea spoon of vinegar at the end.)

Killer pork vindaloo ready!








7 comments:

  1. Dude, please specify collection 2 amounts!

    ReplyDelete
  2. Dude, please specify collection 2 amounts!

    ReplyDelete
    Replies
    1. here u go. by the way who is this???

      Delete
  3. Garam masala, dhaniya - take a table spoon each
    Pepper - 1 tea spoon
    Chilly powder - 1/2 teaspoon
    Turmeric powder - a pinch.

    ( this should give an idea of proportion. This is for people who don't like it spicy.
    If you are a true mallu add on a lil more of pepper and chilly powder)

    As to pressure cooking. Number of whistles might vary. But about 20 to 25 mins on low/med flame should have it cooked just fine. If you find you need the pork more tender after this, i would just cook it for another 5 mins more in the pressure cooker.

    I also like my pork tangy so I add half a tea spoon of vinegar at the end.

    ReplyDelete
  4. Aw, this was a really nice post. Spending some time and actual effort to produce a superb article… but what can I say… I hesitate a whole lot and never seem to
    get anything done.

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    ReplyDelete
  5. superbly explained just like I would to my boys when they call in from overseas and ask for recipes.Im going to try it and put it out for Easter lunch tomorrow, will keep you posted on the family's comments

    ReplyDelete
  6. Thank you :) appreciate it.
    i would really like to know how this turned out!!

    ReplyDelete