Pork Vindaloo

Do you know that  Mr Everything and I, talk a lot (a lot is an understatement)  when we are driving back home after a trip. Yeah, as strange as it sounds : not when we are going  but ONLY, when we are returning. When we are going on a trip, I normally take the role of a Nav -woman and DJ (do u know how hard that can be!! nobody really appreciates the role of a Navman oops Nav- woman). Anyways, on our onward journey, we are too busy listening to music, checking out the place and the sheer excitement of travelling gives both of us the thrills. Unfortunately, the same is not the case when we are returning after a day or two of eternal bliss at the destination. We are low cos, we are heading back to the direction of "reality" aka routine life and most importantly we are tired and sleepy!!! And somehow neither music nor " I spy with my little eyes something that starts with ..." doesn't do the trick. The only solution here is to talk and we most often talk about our childhood and the days back then.


So, last month, on our way back from our camping trips ( we were tired as hell!) we started talking about our favorite dishes back home and that's when Mr.Everything told me how much he missed his grandma's Beef Vindaloo. So, in a couple of days, there I was ready with Beef Vindaloo. And the verdict was good, but it wasn't his grandma's version. 


Anyways, this is one of the recipe's from Amma's book and we have made this numerous times, but mostly when my aunt R came home for summer holidays - she loves this tangy and spicy Pork Vindaloo !

I have made a beef vindaloo with the same recipe and it turned out great too.

Here is the recipe : 


Pork                     -          1 kg
Tamarind              -          Lime sized
Chilly Powder       -          3 dsp
Garlic                   -          3 cloves
Cumin Seeds          -          1 tsp
Mustard                 -          1  ½ tsp
Khus Khus / Poppy Seeds  - 2 tsp
Pepper                 -           ½ tsp
Vinegar                 -          ½ cup
Jaggery (gratted)  -          ½ tsp
Salt
Sliced Onion         -          2 cups
Cinnamon             -          1 piece
Cloves                 -           6


Grind together the khus khus, chilly powder, mustard, garlic, cumin and pepper. Cut the pork into square pieces, put them in a frying pan and let it fry in its own fat till brown. Transfer to a plate. Add cloves and cinnamon into the same frying pan and then fry the onions. Add the ground masala and fry well, till the raw smell vanishes. Add the meat, vinegar, 3 cups water, tamarind juice, salt and pressure cook till the gravy thickens. Now add the jaggery and serve hot.