*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Coriander seeds
    1       tb           Poppy seeds
    1       tb           Red mustard seeds
    1       tb           Cumin seeds
      1/2   c            Corn or peanut oil
    2       tb           Dried hot red chili flakes
    1       tb           Ginger, fresh -- grated
    4                    Garlic cloves -- ground to a
    1       lb           Pork, boneless -- cut in 2
    1       lb           Beef, boneless -- cut in 2 “
    1       t            -salt, to taste
    1       c            -Water
      1/2   c            Vinegar
   ”Vinegar is a preservative & therefore the vindaloo
   may be kept in the refrigerator for several days
   before using. In fact, the flavour are intensified if
   the vindaloo is eaten one or two days before cooking,
   warm slightly. ... The vindaloo requires that a
   substantial amount of oil be used in the preparation.
   For our purpose & without compromising the flavor, I
   have suggested that the excess oil be poured off
   before dining. Toasting & grinding the whole spice
   seeds is the old-time method & very effective in
   deriving the most flavor. However, I have also lightly
   toasted ground spices, which is an improvement over
   using them directly from the container. The recipe is
   one prepared by the Bhatia Christians of Calcutta, a
   group of Anglo-Indians who have intermarried with
   Bengali Indians."
   Lightly toast the coriander, poppy, mustard seeds, &
   cumin seeds in a dry skillet for 2 or 3 minutes until
   the aroma is released. Grind the seeds in a processor
   to a fine powder. Set aside. Heat the oil in a pan &
   add all the toasted dry spices, the chili flakes
   ginger and garlic. Stir fry over moderately low heat
   for 2 min. Add the meat & stir continuously for 10
   minutes as the meat browns. Add the water, cover the
   pan & cook until the meats are tender, about 1 hour.
   When the meats have been fully tenderized, add the
   vinegar & continue to cook until the vinegar
   evaporates & the oil has risen. This is an indication
   that the vindaloo is ready. At this stage, all the oil
   may be poured off before serving. Serve warm with
   plain white rice & masoor dal.
   SERVES:6 Source: The Anglo-Indian chapter in _The
   Varied Cuisines of India_ by Copeland Marks posted by
   Anne MacLellan
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