ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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 Rightpunishable by Law

Monday, November 1, 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
2 teaspoons chillie powder 
1 teaspoon pepper powder
2 tablespoons garlic paste       
3 tablespoons 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 suitable pan and fry the onions till golden brown.  Add the marinated pork and fry for a little while. Add the tomato puree and keep frying for some more time. Now add sufficient water and cook on low heat till the meat is well cooked. Serve hot with rice or bread. Enjoy this lovely delicious Anglo-Indian Dish with coconut Rice or steamed white rice. Tastes great with chappattis, Hoppers, Dosas too

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