Vindaloo Where You're Planted

Moving cross country twice in a year certainly helps in the "character" department. Should there be departments for flexibility, humor and adaptability, I have to hope they'd be making gains, too.

I recently saw a sign in the window of a kitschy little consignment shop with the adage BLOOM WHERE YOU'RE PLANTED. With that night's dinner on my mind, I concluded I'm more of a "Vindoloo Where You're Planted" type of gal... Blooming is well and good, but you can't do it on an empty stomach.

Vindaloo is a Portuguese-inspired Indian dish from the Goan region, and generally H-O-T. Only a teaspoon of cayenne pepper is called for below, but traditionally up to four teaspoons would be included -- use your best judgement.

The following recipes are from Madhur Jaffery's book Quick & Easy Indian Cooking, and the closest I've come those elusive Indian restaurant flavors at home. All the spices called for below are available at your local Indian grocer at a fraction of the cost of American chain grocery stores. Because one cannot live on vindaloo alone, I suggest serving the dish with peelay chaaval (turmeric rice) and saag bhaji (spinach with ginger and green chiles). Enjoy!

VINDALOO

Ingredients:

1 1/2 TBS. grainy mustard
1 1/2 tsp. ground cumin
1 1/2 tsp. ground turmeric
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar
3 TBS. vegetable or canola oil
1 small onion (4-5 ounces), peeled and cut into half rings
6 large cloves of garlic, peeled and crushed to pulp (NOTE: I used a mortar & pestle, but pressing with the back of a knife + mincing should do the trick)
1 1/4 lbs. boned shoulder of pork or lamb, cut into 1-inch cubes (NOTE: I used pork tenderloin which turned out just as well)
2/3 c. canned coconut milk, well stirred
2/3 c. broth (or water)

Directions:

Combine the mustard, cumin, turmeric, cayenne, salt and vinegar in a small bowl. Mix well.

Add the oil to a large dutch oven or non-stick frying pan and set over medium-high heat. When the oil is hot, add the onions and cook, stirring regularly, until they're just past the point of beginning to brown. Add the garlic, and stir continuously for 30 seconds. Add the spice paste, and stir continuously for another minute.

Add the cubed meat to the spiced onion mixture, and cook for three (3) minutes. Add the coconut milk and broth (or water), and stir to combine.

Bring the mixture to a boil. Cover and lower the heat to a simmer. Cook for 60-70 minutes, stirring occasionally. Serve over turmeric rice or with naan.


PEELAY CHAAVAL
Turmeric Rice

Ingredients:

2 cups basmati rice
3 TBS. vegetable or canola oil
3 whole cloves
1 bay leaf
4 cardamom pods
1-inch cinnamon stick
2 cloves garlic, peeled and finely chopped
1/4 tsp. ground turmeric
1 tsp. salt
2 TBS. finely sliced chives or green onions

Directions:

Put the rice in a bowl and wash it well in several changes of cold water. Drain and leave in a strainer set over a bowl.

Add the oil to a heavy bottomed saucepan and set over medium-high heat. When the oil is hot, add the cloves, bay leaf, cardamom pods, and cinnamon. Stir to coat with the hot oil, and then add the garlic.

As soon as the garlic begins to turn golden, add the rice, turmeric and salt. Combine well by stirring gently for about a minute.

Add 2 3/4 cups of water to the pot and bring to a boil. Cover, turn the heat to the lowest setting, and cook for 25 minutes. (No stirring or peaking! It needs the steam and retained heat, and over-stirred rice turns gummy).

Remove from heat and fluff gently with a fork. If you'd like, add peas for color and a little sweetness. (Frozen peas work beautifully, and warm up quickly when gently stirred into the rice and left alone covered for another 5 minutes).


SAAG BHAJI 
Spinach with Ginger and Green Chiles

Ingredients:

1-inch piece of fresh ginger, peeled
3 TBS. vegetable or canola oil
1 1/4 lbs. trimmed, washed spinach
2-3 fresh hot green chiles, finely chopped with seeds (jalapenos were all I could find at Trader Joe's, but any hot chile will do the trick)
1/2 tsp. salt
1/2 tsp. garam masala
1/4 tsp. sugar
1/8 tsp. cayenne pepper

Directions:

Cut the ginger cross-wise into thin slices, and then stack and cut into very fine slivers.

Put the oil in a very large skillet or wok and set over high heat. When the oil is hot, add the ginger and stir until it starts to lightly brown. Add the chiles and combine.

Add the spinach, as much at a time as your pan will allow. Stir until wilted completely.

Add the salt, garam masala, sugar and cayenne, stir, and cook for an additional three to five (3-5) minutes.