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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor. | 2. Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth. | 3. Trim the pork of excess fat and sinew and cut into cubes. | 4. Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned. | 5. Return all the meat to the pan. | 6. Add the Vindaloo Paste and mustard seeds., and cook, to the boil. | 7. Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender. | 8. Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
garlic clove	4		chopped	806.9352	0.0	179.5204	4.5333
red chilies	3		chopped	806.9352	0.0	179.5204	4.5333
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
cardamom	2	teaspoons	ground	12.44	2.7388	0.4304	0.268
clove	4			23.016	5.5045	0.5015	1.092
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
cinnamon	1	teaspoon	ground	-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
pork fillet	2	lb		806.9352	0.0	179.5204	4.5333
oil	1/4	cup		448.95	0.0	0.1435	50.9835
brown mustard seed	2	teaspoons		806.9352	0.0	179.5204	4.5333
water	2 1/2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.