Pork Vindaloo? Cardamom Corn bread?

[Subdeacon Joe]

I might have to give this a go after next payday.

 

Southern-Style 
Pork Vindaloo 
with Cardamom Cornbread and 
Green Beans
serves 6

PORK:

12 cloves garlic

1 tbsp. paprika

2 tsp. sugar

1 tsp. salt

1 tbsp. tomato paste

½ cup white vinegar

¼ cup water

¼ cup vegetable oil

1 medium red onion, chopped

2 lbs. pork tenderloin, cut into medium dice

¼ tsp. red pepper flakes


In a blender combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend until it is a smooth paste.


In a large skillet, heat oil over medium-high heat. Add onions, and
stir until light golden. Add meat and paste; stir well to coat and
reduce heat to medium. Stir in red pepper flakes. Cover and cook for
about 35 minutes, stirring occasionally.


Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

GREEN BEAN 
& THYME VERAKKA

2 tbsp. coconut oil

1 tsp. mustard seeds

1 tsp. cumin seeds

1 lb. green beans, sliced into ¼-inch-thick coins

10 sprigs of thyme, chopped

1 tsp. salt


Heat oil in a pan over medium-high heat. Add mustard seeds. When they
start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry
for about four minutes.


CARDAMOM CORNBREAD

½ stick unsalted butter, plus more for pan preparation

½ cup sugar

1 cup buttermilk

2 eggs

1 cup all-purpose flour

1¼ tsp. baking powder

1 cup cornmeal

1 tsp. crushed cardamom seeds

1 tsp. coarsely ground black pepper

½ tsp. salt


Preheat oven to 375 degrees. Grease a 9-inch-square pan or large cast-iron skillet with butter.


Melt butter in the pan or skillet, and stir in sugar. Add the
buttermilk and eggs, and stir to combine. Stir in flour, baking powder,
cornmeal, cardamom seeds, pepper, and salt. Bake in the oven for 30
minutes.


To serve, place a square of cornbread on a plate, spoon pork over the
cornbread, and top with a large spoonful of stir-fried green beans.

Meet the Chef: Asha Gomez

Hometown: Thiruvananthapuram, India
Restaurant: Cardamom Hill, Atlanta, Georgia
On the menu: Braised short ribs with polenta; roast duck
Her son’s first words:
Gomez brought 
Ethan over from India when he was two. He didn’t speak
for a year. Then the first thing he said was “Mom, I’m hungry.”

[Virgil Ray Hality, SASS# 37355]

Sounds delicious. I'll have to try that!

[Tell Sackett SASS 18436]

Sounds tasty. Indian is my favorite, but I found out it's a lot simpler to let them cook it at a restaurant. Nothing we ever tried to cook was half as good, and even the simplest things were a LOT of work.

[JudgeBagodonuts]

With the exception of the "need" for the blender, this could be a chuck wagon meal made over a camp fire with a couple of black iron skillets. There, I've made this tasty post into something somewhat "cowboy".

[Subdeacon Joe]

With the exception of the "need" for the blender, this could be a chuck wagon meal made over a camp fire with a couple of black iron skillets. There, I've made this tasty post into something somewhat "cowboy".

 

You really don't "need" the blender, just makes it a lot easier. A good mortar and pestle, some time, and a little elbow grease. But, yeah, very adaptable to camp cooking with dutch ovens and black iron skillets.