Indian Feast: Meal 2

Continuing with the Indian fiesta weekend...

The next meal to be cooked was pork vindaloo with cabbage. I love vindaloo with a passion so I was quite excited. The only other time I've eaten homemade vindaloo was many years ago when Maya's Dad cooked dinner for us in Boston. It was ungodly spicy and beyond delicious. Again please!

On Saturday, we went to one of the Indian grocery stores on Black Mountain Rd. We were surprised to see the parking lot packed with Indian people and street vendors. Some sort of Diwali festival probably. We took a quick moment to stroll through the crowd and pick up a snack, but then it was back to business. We picked up many spices, mango puree for dessert, and even some indian sweets. Then it was off to Whole Foods for pork.


Once home, we hit the kitchen with a vengeance. Onions and garlic were processed and dumped on a pan to cook down.


Pork was browned.


The pork gives off a considerable amount of liquid which should be religiously poured out to prevent soggy meat.



Dried red peppers were broken in half, seed removed, and dumped into the food processor. The food processor must be dry, lest your peppers stick to the sides and escape being chopped to bits.


In goes fenugreek seed.


We then turned on the food processor, and...

Nothing! Those pesky seeds resisted the blades like a cat resists a bath. Boo. Luckily I had a Vitamix. Nothing, and I mean nothing, escapes the Vitamix. That thing will slice diamonds (or not).

Note: do not put your face over the powder after processing. You will promptly inhale chili in dust form, making your eyes catch fire (or not).


Once the pork is nice and brown, you are ready to combine.


Add plenty of vinegar. Do not fear the vinegar. Add water until just covered. Throw in that volatile chili powder and fenugreek dust.


Make sure those onions are golden brown before you toss them in with the pork.


Let that sucker simmer until tender. The longer the better.


Tear yourself from the vindaloo and start the cabbage and raita. The basic ingredients are onion (surprise), curry leaves, green chilis, and dried red chilis.


Saute those onions happily.


Lean over and harass your co pilot.


Let those onions get really brown, almost burnt.


Toss in yogurt mixed with some water.


Fry up some mustard seeds and throw in. Garnish with fried curry leaves and dried chilis, if taking a photo op.


For the cabbage, cook garlic, curry leaves, and green chilis.


Add cabbage and I think mustard seeds? At this point I was paying less attention as I kept hovering above the vindaloo.


Viola!


We enjoyed our meal at the big dining table which Badge and I never use. Paired with a beer, this meal was heavenly. I love the strong vinegar taste of homemade vindaloo.


Pork vindaloo, I love you.



Pork Vindaloo
Courtesy of Maya
Serves a lot

4lb pork shoulder, cut into cubes
2 onions
20 cloves (yep you read right)
25 dried red chili peppers
4 tbs fenugreek seed
2 tsp salt
1 tsp tumeric
2 cup white wine vinegar

Chop onions and garlic in food processor. Cook on pan with oil until golden brown and caramelized. Brown pork shoulder in separate pan, pouring out excess liquid as you go.

While pork and onions are cooking, remove seeds from chili peppers. Put peppers and fenugreek seed in dry processor and pulverize. Add salt, tumeric, and vinegar. Once pork is browned, add mixture with enough water to cover. Add onions once they are golden brown.

Let simmer until tender and liquid is reduced. This will probably take ~1 hour. Enjoy with raita!

Raita
Courtesy of Maya

Yogurt
1/2 tsp Mustard seed
Salt

Mix yogurt with a little water until desired consistency. Cook mustard seed in pan with oil until fragrant. Add to yogurt and season with salt to taste. Garnish with fried curry leaves and dried red peppers.