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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Vindaloo Recipe

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This recipe for Pork Vindaloo, by , is from Fishman Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lauren Fishman


1 Tbs. grainy mustard
1 Tbs. prepared curry blend (below)
- tsp. salt
1 Tbs. red wine vinegar
2 Tbs. vegetable oil
medium onion, peeled and sliced into fine half-rings
1 Tbs. finely chopped garlic
1 lbs. pork tenderloin, cut into 1 inch cubes
⅔ cup canned coconut milk
⅔ cup water
Hot cooked rice

1. In a small bowl, combine the mustard, curry, tsp/ salt and vinegar. Set aside.
2. Pour oil into a 10-inch frying pan and place on medium-high heat. When oil is hot, add onion. Fry onions, stirring well, until they are medium-brown. Add garlic and stir 30 seconds. Add spice paste and fry, stirring, 1 minute. Add meat and stir, 3 minutes.
3. Pour coconut milk and water into the pan. Bring to a boil, stirring well to blend the ingredients. Cover and cook at a low simmer for 25 minutes, stirring occassionally. Uncover and continue cooking 15 minutes. The sauce should be thickened and the pork tender and cooked through. Taste and adjust seasonings with a little more salt as needed. Spoon on top or to the side of hot rice.

The Madrus brand of curry powder is a good commercial blend. Or combine 1 Tsp. cumin, tsp. ground tumeric, tsp. ground corriander, tsp. ground cinnamon and tsp. cayenne pepper for a quick curry blend.

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