vindaloo (6/02/2014) This vindaloo versions uses some of the tips I learned from the Tayyabs recipe, such as yogurt, green chiles, and mustard oil in the marinade. I was also attempting to simplify (and de-odorize) the first evenings activities for the overnight marinate. 2 lb pork butt, cut into 1" pieces 2 small white potato, diced to 3/4 to 1" chunks Marinade puree ----------------- 2-14oz can whole or diced tomato, undrained 25g garlic or 2 TBS minced garlic (more is better) 25g ginger piece or 2 TBS minced ginger (more is better) 6 serrano chiles, whole 1/4 cup cilantro, chopped 3/4 cup good yogurt (200g) (not 0% fat) 2 TBS vegetable oil 1 TBL brown sugar 2 tsp salt 3/4 cup cider vinegar Roast and grind (Masala Paste) ---------------------- 4 tsp whole cumin seeds 2 tsp black peppercorns 1 TBS cardamom seeds 1 stick cinnamon 1 tsp whole fenugreek seeds 2 TBS coriander seeds 1 TBS whole black mustard seeds as many fresh curry leaves as you can spare (grow a curry plant) 1 TBS dried methi (fenugreek) leaf 2 tsp turmeric powder 2 tsp smoked paprika (added 10/5/2012) 1 tsp asofetida (was "a pinch" 06/02/14) Fry the onions ------------------------ 2 large onion, finely diced in food processor 2 TBS mustard oil 2 TBS vegetable oil Perfume the oil ------------------------- 4 TBS butter ghee A few fresh curry leaves, whole A few black cardamon pods, broken open 1 tsp mustard seed 1 tsp cumin seed 1 tsp kalonji (onion seed) (added 10/5/2012) 1. The day before, puree in blender the marinade ingredients except for the vinegar. 2. In non-metalic bowl toss meat with puree. Use vinegar to rinse blender and add to bowl. Mix. Cover and refrigerate overnight. 24 hours is best. 3. The day of, roast the whole masala spices adding the curry leaves last, grind with dry methi leaf and mix with tumeric, paprika, and asofetida. Mix with a little water to make a paste. 4. Heat 2 TBS mustard oil in a pan over medium-hi heat until smoking. Add 4 TBS vegetable oil and fry onions, stirring frequently, until they are a rich, dark brown. About 15 minutes. 5. Add 4 TBS ghee. Medium heat. Add the perfuming spices. Fry for a minute untiul the spices are puffy. Add masala paste and fry for a minute or two. 6. Now add the pork, reserving the marinade, to the hot pan, Turn the heat up and fry for a few minutes. Then add the marinade and potatoes and about 1/4 cup water (as needed ?). Stir and bring to a slight boil. Taste for mirch (hot pepper) adding ground cayenne if needed. 8. Cover the pan tightly with foil, then the lid, put in 300F to 350F oven. Simmer for about two hours, or until pork and potatoes are tender. Check after about an hour and add a little water if it is too dry. --------------------------------------------- Channa Masala Follow above recipe with following exceptions: - Do not use pork or potatoes - Don't marinade. Just mix up and cook - Use 3# of cooked (firm, not overdone) and drained chickpeas. (I used about 3 cups dried peas, - I don't know how many "cans" this would be)