RESTAURANT STYLE CURRIES (WAZZA'S VARIATIONS)

These recipes do include spice mixtures (masalas) which Bryan prepares himself from freshly ground spices, you will find recipes for curry powders and garam masalas on this site.

Vork Vindaloo

• Take 2 tablespoons oil that the onions/garlic/ginger were cooked in, and heat to just above medium heat in a heavy frying pan.
• Fry 12 fresh red chillies for two minutes.
• Add 170g pork fillet, cut into 1/2 inch thick rounds.
• Sprinkle with 1/4 tsp vindaloo spice mix, turn pork over and spice other side with 1/4 tsp spice.
• Fry for 2 minutes a side, turning frequently.
• Mix 1/2 tsp tamarind concentrate with 2 tbs red wine vinegar
• Add 125ml veg. stock cook for at least two minutes until oil starts to separate.

Wazza's Comments

• verdict: most successful to date, hot but not too hot, and sour.
• Very good all round flavour.
• I have noticed that less spice is needed, presumably because it isn't lost in prolonged cooking, and the meat is very tender (for the same reason) but I do use tender cuts.