Pork tenderloin Vindaloo

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750 grams of pork tenderloin, cubed

75 milliliters of white vinegar

half a teaspoon of chili or paprika powder

1 teaspoon of turmeric or curry powder

half teaspoon of coriander powder (ketoembar)

pinch of freshly ground black pepper

half teaspoon of cardamom powder or 4 bruised cardamom pods

3 tablespoons groundnut or wok oil

2 onions, chopped

5 cloves of garlic, finely chopped

4 centimeters of ginger root, peeled and grated

2 green peppers, without seeds, in pieces

half tablespoon of brown caster sugar

200 milliliters of sifted tomatoes

200 milliliters of meat broth

4 sprigs of coriander

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To prepare:

Mix the meat cubes with the vinegar and spices and let marinate for about 1 hour.

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Heat the oil and fry the onion in this for 7 to 8 minutes. Add the garlic and ginger and fry for 1 to 2 minutes. Stir in the marinated meat, green peppers, caster sugar, sifted tomatoes and meat broth and simmer gently for about 25 minutes.

 

Garnish with coriander if necessary.

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Serve with white rice and spiced cauliflower.

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Seasoned cauliflower: boil cauliflower florets in water with 1 teaspoon cumin powder (djinten), 1 teaspoon ginger powder (djahé), 1 teaspoon coriander powder (ketoembar) and 1 lemon juice.

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Coconut soup with rice and shrimp

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1 chicken broth cube

400 milliliters of skimmed coconut milk

grated zest of 1 lime

1 piece of fresh ginger, about 2 centimeters

1 stalk of lemongrass

1 red pepper, finely chopped

100 grams of quick-cooking rice

100 grams of mushrooms, in thin slices

150 grams of wok vegetables, bell pepper, brocoli, carrot

2 spring onions

4 sprigs of coriander

1 tablespoon lime juice

450 grams of coctail shrimp

pinch of salt

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In a large pan, bring 750 milliliters of water to the boil with the chicken broth cube, coconut milk and lime zest. Peel the ginger and cut the flesh into small pieces. Cut the lemongrass in half lengthwise and put it together with the ginger and the red pepper in the soup. Let it simmer for about 5 minutes, covered, and simmer over low heat.

Remove the lemongrass and add the rice. Cook the rice for approx. 4 minutes and add the mushrooms, wok vegetables and the spring onions. Let it cook for approx. 4 minutes. Add the coriander, lime juice and shrimp and season the soup if necessary with salt.