10:42 AM 3/22/98
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Pork Vindaloo
By:  The Complete Book of Curries, Howard Day
Yield:  4 servings

450          g                        fat pork; cut into 2.5 cm cubes
4            cloves                   garlic; finely chopped
2            large                    onions; finely chopped
2            tablespoons              vindaloo paste
2            tablespoons              vinegar
50           g                        cooking fat
                                      salt; to taste

Put the vat into a stewpan with the garlic and onions.  Cook until the
onions begin to change colour, then add the vindaloo paste and vinegar. 
Stir well and cook for 4 minutes on a low flame, making sure that the
contents do not burn.  Now add the pork and mix the whole thoroughly. 
Then cover with a well-fitting lid and cook over a low flame until the
pork is tender.  This dish needs constant watching, and if necessary, a
little water can be added to form a rich gravy.  Add salt to taste. 

Vindaloo (Goan-style Hot and Sour Pork)
By:  Madhur Jaffrey's Indian Cookery
Yield:  6 servings

2            teaspoons                cumin seeds
2-3                                   dried red chillies
1            teaspoon                 black peppercorns
1            teaspoon                 cardamom seeds
1            8 cm stick               cinnamon
1 1/2        teaspoons                black mustard seeds
1            teaspoon                 fenugreek seeds
5            tablespoons              white wine vinegar
1 1/2-2      teaspoons                salt
1            teaspoon                 light brown sugar
10           tablespoons              vegetable oil
175-200      g                        onions; halved, finely sliced
4-6          tablespoons              water; + 225 ml
900          g                        boneless pork shoulder meat; cut
into 2.5 cm cubes
1            2.5 cm cube              fresh ginger; peeled, coarsely
chopped
1            small head               garlic; cloves separated & peeled
1            tablespoon               ground coriander
1/2          teaspoon                 ground turmeric

Grind the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee grinder.  Put the
ground spices in a bowl.  Add the vinegar, salt and sugar.  Mix and set
aside.  Heat the oil in a wide, heavy pot over a medium flame.  Put in the
onions.  Fry, stirring frequently, until the onions turn brown and crisp. 
Remove the onions with a slotted spoon and put them into the container of
an electric blender or food processor. (Turn the heat off).  Add 2-3
tablespoons of water to the blender and puree the onions.  Add this puree
to the ground spices in the bowl.  (This is the vindaloo paste).  It may
be made ahead of time and frozen).  Dry off the meat cubes with kitchen
paper and remove any large pieces of fat.

Put the ginger and garlic into the container of an electric blender or
food processor.  Add 2-3 tablespoons of water and blend until you have a
smooth paste. Heat the oil remaining in the pot once again over a
medium-high flame.  When hot, put in the pork cubes, a few at a time, and
brown them lightly on all sides.  Remove each batch with a slotted spoon
and keep in a bowl.  Do all the pork this way.  Now put the ginger-garlic
paste into the same pot.  Turn down the heat to medium.  Stir the paste
for a few seconds.  Add the coriander and turmeric.  Stir for another few
seconds.  Add the meat, any juices that may have accumulated as well as
the vindaloo paste and 225 ml water.  Bring to the boil.  Cover and simmer
gently for an hour or until the pork is tender.  Stir a few times during
this cooking period. 

Kholee Vindaloo (Chicken in Vinegar)
By:  Encyclopaedia of Indian Cooking, Khalid Aziz
Yield:  4 servings

1            1.5 kg                   chicken
100          g                        ghee; or 120 ml cooking oil
2                                     red chillies
2                                     green chillies
4            cloves                   garlic
2                                     bay leaves
4                                     cloves
4                                     cardamoms
4            teaspoons                ground coriander
1            tablespoon               ground cumin
1 1/2        teaspoons                ground turmeric
1 1/2        teaspoons                ground fenugreek
2            tablespoons              vinegar
1                                     lemon
1            medium                   onion
300          ml                       boiling water
2            teaspoons                black pepper
2            tablespoons              garam masala
2            teaspoons                salt

Skin the chicken and cut it into 10 joints.  Heat the ghee in a heavy
saucepan and fry the chicken joints gently until they are sealed on all
sides.  Top and tail the chillies.  Peel the garlic and mince it, together
with the chillies.  Put the bay leaves and cloves on a baking tray and
place in a preheated hot oven 200 C / 400 F / Gas 6.  Remove the outer
peel from the cardamom pods.  After 15 minutes, remove the bay leaves and
cloves from the oven and grind together with the cardamom seeds into a
fine powder.  Mix together with the coriander, cumin, turmeric, fenugreek,
garlic and chilli mixture and add the vinegar.  Put this mixture into a
liquidiser and blend together into a thick paste.  Add the juice from the
lemon.  Spread the spice paste over the chicken joints.  Reheat the
remaining ghee and fry the joints together with the paste for a further
2-3 minutes.  Peel and finely chop the onion and add to the pan.  Fry for
a further 2 minutes and pour in the boiling water, black pepper and garam
masala.  Bring to the boil, add the salt and simmer for 45 minutes with
the saucepan tightly covered. 

Vaathoo Vindaloo (Duck cooked with Vinegar)
By:  Encyclopaedia of Indian Cooking, Khalid Aziz
Yield:  4 servings

1            900g - 1.2 kg            duck
100          g                        ghee; or 120 ml cooking oil
2            large                    onions
4            cloves                   garlic
4                                     dried red chillies
4                                     cloves
4                                     cardamoms
2            teaspoons                ground turmeric
2            teaspoons                coriander seeds
1            teaspoon                 cumin seeds
2            teaspoons                poppy seeds
2            teaspoons                black pepper
4            tablespoons              vinegar
1            teaspoon                 salt
600          ml                       chicken stock
4                                     green chillies
50           g                        desiccated coconut

Wash the duck well and cut into 8 joints.  Heat the ghee in a heavy
saucepan.  Fry the joints until they are sealed on all sides.  Lift out
with a slotted s poon and put to one side.  Peel and thinly slice the
onions and garlic and fry until they begin to soften.  Crumble in the
dried red chillies, cloves and cardamoms and continue to fry for a further
minute.  Add the turmeric, coriander seeds, cumin seeds, poppy seeds and
black pepper.  Stir for a further few minutes and add the vinegar, salt
and stock.  Bring to the boil and add the duck pieces.  Continue to simmer
gently for 1 hour.  Top and tail the chillies and chop into 0.5 cm pieces. 
Add to the saucepan together with the desiccated coconut.  Cook for a
further 10-15 minutes until the duck is tender. 
