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Recipes by Mridula Baljekar

Recipes by Mridula Baljekar

Sentinel Digital DeskBy : Sentinel Digital Desk

  |  18 March 2019 10:59 AM GMT

Pork Vindaloo(ShikarVindaloo)

Preparation time: 20 minutes, plus marinating

Cooking time: 55-60 minutes

Serves: 4

Each serving contains:Kcals: 306; g fat: 12.5; g saturated fat: 4.4


675g boneless leg of pork

4 green cardamom pods (elaichitode hue)

4 cloves (laung)

2.5cm piece of cinnamon stick, broken (dalchini)

½ teaspoon black mustard seeds (kale sarsonkebeej)

½ teaspoon black peppercorns (saabut Kale mirch)

3-8 dried red chillies, coarsely chopped (bareekkatelalmirch)

2 teaspoon Ginger Puree (adrakki puree)

2 teaspoon Garlic Puree (lahsunki puree)

2 tablespoons cider vinegar (vinegar)

250ml medium-sweet cider

2 teaspoons paprika (laal Shimla Mirch)

1¼ teaspoons salt to taste (namakswaadanusaar)

250g Boiled Onion Puree (ublepyaazki puree)

350ml warm water (gungunapaani)

½ teaspoon tamarind concentrate or 1 tablespoontamarind pulp (imlikarasyaguda)

1 teaspoon soft brown sugar (shakkar)


. Remove the rind from the pork and trim offany visible fat. Cut the lean meat into 2.5cmcubes and put in a large bowl

. Preheat a small pan over medium heat

. When hot,reduce the heat to low and add all the whole spicesand dried red chillies. Roast the spices gently for30-60 seconds, stirring all the time, until theyrelease their aroma. Transfer the spices to a plateand leave to cool for 5 minutes, then grind themfinely in a coffee or spice mill

. Thoroughlt mix the ginger and garlic purees,vinegar and ground roasted spices, then add to themeat. Stir until the meat is fully coated, cover andleave to marinate for 2-3 hours or overnight in therefrigerator. Bring the meat to room temperaturebefore cooking

. Put the meat and its marinade in a non-sticksaucepan, about 30cm in diemeter, and place overmedium-high heat. Stir until the pork turnsopaque, then pour in the cider. Bring just to theboil, cover the pan and reduced to the consistencyof a thin batter . Uncover the pan increase the heat slightly

.Continue to cook for a further 3-4 minutes or untilthe moisture has evaporated completely . Add the paprika and salt, cook for 2-3 minutesstirring constantly, then stir in the onion puree.

Continue to cook for 4-5 minutes, stirring regularly . Pour in the water and stir in the tamarind andsugar. Cover and simmer gently for 10-12 minutes,stirring occasionally. Serve with boiled basmati riceand a raita or a dry spiced vegetable dish

Thai Coconut Soup (Thai NaariyalShorba)


1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

1 stalk lemon grass, minced

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce 1 tablespoon light brown sugar

3 (13.5 ounce) cans coconut milk

1/2 pound fresh shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined

2 tablespoons fresh lime juice

Salt to taste

1/4 cup chopped fresh cilantro


  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1minute.
  • Slowly pour the chicken broth over the mixture, stirring continuously.
  • Stir in the fish sauce and brown sugar; simmer for 15 minutes.
  • Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
  • Add the shrimp; cook until no longer translucent, about 5 minutes.
  • Stir in the lime juice; season with salt; garnish with cilantro.

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