Ingredients
1 1/2 lb pork
3 medium onion
2 inches ginger
4 cloves garlic
2 medium tomatoes
2 tbsp vinegar
2 tsp salt
1/2 tsp garam masala
2 tbsp vindaloo paste (hot)
1 medium potatoes
2 cup water
Directions
1. Clean, wash and trim and dry pork. Cut into 1 inch cubes. 2. Make
masala with onions, ginger, and tomatoes as in chicken curry, etc. 3.
Add the vinegar and Vindaloo paste and cook for 2 minutes. 4. Add the
pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2
hours, until the pieces are tender. 5. Cube potatoes, add and cook
the potato pieces coated in the liquid. 6. Boil down the amount of
water (30 minutes) while the potatoes cook.
Recipe By : Somesh Rao
Servings: 4 servings
Pork Curry Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can track the history of meal recipes far back into history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early recipes were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the early Romans used a good variety of herbs and spices, including many that are still in use today for example bay, mint and dill. Later, we find a couple of interesting cookery books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is popular today, but instead descriptions of the types of food served to the upper classes. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on food, many of which are kept safe in private collections. For the centuries that followed, the powerful and wealthy tried to serve the most exotic meals, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording the recipes of their peers. By the time we get to the 20th century, cook books were increasing in popularity mostly due to increased literacy, people having increased spare time and disposable income. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Pork Curry recipe.
