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Malabar (black Cracked)
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Malabar is a good pepper that is easily available. It is not as strong, less black and certainly less aromatic than Tellicherry. It is available in specialty food stores and for many years was the best pepper available in the U.S. Gives a clean pepper taste.
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GOAN PORK CURRY
Inspired By: Goan Pork Curry from The Complete Low-Fat Cookbook
Ingredients:
2 tsp PureSpice ® cumin seeds
2 tsp PureSpice ® black mustard seeds
1 tsp PureSpice ® cardamom seeds
1 tsp. PureSpice ® Ground turmeric
1 tsp. PureSpice ® Ground cinnamon
½ tsp. PureSpice ® Malabar Black peppercorns
6 whole PureSpice ® cloves
5 small PureSpice ® dried red chilies
1/3 cup white vinegar
1 Tbsp. brown sugar
1 Tbsp. oil
1 lg onion, chopped
6-8 cloves garlic, crushed
1 Tbsp. PureSpice ® finely grated ginger
3 lb. pork leg, cubed
1.Dry-fry the spices and chilies in a large frying pan for 2 minutes, Place in a spice grinder or food processor and grind until finely ground. Transfer to a bowl and stir in the vinegar, sugar and 1 tsp salt to form a paste.
2.Heat half the oil in a large saucepan. Add the onion and cook for 5 minutes. Place the onion in a food processor with 2 Tbsp of water and process until smooth. Stir in the spice paste.
3.Place the garlic and ginger in a small bowl, mix together well and stir in 2 Tbsp of water.
4.Heat the remaining oil in the pan over high heat. Add the meat and cook in 304 batches for 8 minutes. Return meat to pan and stir in garlic and ginger mixture. Add the spice and onion mix and 1 cup of hot water. Simmer the curry, covered for about an hour. Uncover; bring to boil, and cook, stirring frequently for another 10-15 minutes. Serve with rice.
Inspired By: Goan Pork Curry from The Complete Low-Fat Cookbook
Ingredients:
2 tsp PureSpice ® cumin seeds
2 tsp PureSpice ® black mustard seeds
1 tsp PureSpice ® cardamom seeds
1 tsp. PureSpice ® Ground turmeric
1 tsp. PureSpice ® Ground cinnamon
½ tsp. PureSpice ® Malabar Black peppercorns
6 whole PureSpice ® cloves
5 small PureSpice ® dried red chilies
1/3 cup white vinegar
1 Tbsp. brown sugar
1 Tbsp. oil
1 lg onion, chopped
6-8 cloves garlic, crushed
1 Tbsp. PureSpice ® finely grated ginger
3 lb. pork leg, cubed
1.Dry-fry the spices and chilies in a large frying pan for 2 minutes, Place in a spice grinder or food processor and grind until finely ground. Transfer to a bowl and stir in the vinegar, sugar and 1 tsp salt to form a paste.
2.Heat half the oil in a large saucepan. Add the onion and cook for 5 minutes. Place the onion in a food processor with 2 Tbsp of water and process until smooth. Stir in the spice paste.
3.Place the garlic and ginger in a small bowl, mix together well and stir in 2 Tbsp of water.
4.Heat the remaining oil in the pan over high heat. Add the meat and cook in 304 batches for 8 minutes. Return meat to pan and stir in garlic and ginger mixture. Add the spice and onion mix and 1 cup of hot water. Simmer the curry, covered for about an hour. Uncover; bring to boil, and cook, stirring frequently for another 10-15 minutes. Serve with rice.