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Pork Vindaloo
Book Information
The Professional Chef (8th Edition)
Page: 658
Ingredients
Cardamom Pod
Chili Powder (page 463)
Cinnamon
Clove
Coriander Seeds
Cumin Seeds
Dried Red Chile
Fresh Ginger
Garlic
Ground Turmeric
Methi Seeds
Onion
Palm Vinegar
Pork Butt
Tamarind Pulp
Tomato Paste
Vegetable Oil
Tags
Braising and Stewing