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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

Monday, November 01, 2010

ANGLO-INDIAN PORK VINDALOO

1 kg pork with lard cut into medium pieces       
3 big onions slices finely
3 big tomatoes pureed                        
1 tablespoon cumin powder
½ teaspoon turmeric powder               
1 teaspoon mustard powder
3 teaspoons chillie powder                    
1 teaspoon pepper powder
2 tablespoons garlic paste       
1 cup vinegar
2 tablespoons oil                                                            
Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.
Heat oil in a pressure cooker and fry the onions till golden brown.  Add the marinated pork and fry for a little while. No add the tomato puree and keep frying for some more time. Now add sufficient water and pressure cook for 15 minutes till the meat is well cooked. Eat this wonderful dish with coconut rice, bread, chappatis, dosas, idlis, hoppers etc. Serve hot

9 comments:

  1. Thank you so much...all the best it was mouth watering...

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  2. I make my Vindaloo very differently. No water is added ever, nor any of the ingredients mentioned above. Only for 1kg pork, 25 red k.chillies, jeera, ginger,garlic, ground in vinegar, marinate pork with this,keep 12 hrs, then next day put in a little oil add the pork, and cook on a slow fire till pork is cooked, can lasts for many days. I make this vindaloo approx. 15 days before Christmas. Tastes lovely then.

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  3. These recipes are certainly of the Anglo-indian era and quite similar to the food that was made in our childhood home.Thank you for all these nostalgic recipes.

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  4. Easy to make and delicious to eat!

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