If so what is it like?
I ask in advance cos I could have sworn it was just chicken breasts when I pulled the plastic bag out of the freezer. Now it's defrosting I find it's pork tenderloin. Still, the marinade is made so tomorrow I'll know, but if anyone has had this please tell what you think.
Am sure all my fellow brits will join me in saying, not many people would have tried that, a good RUBY ( curry ) is usually chicken tikka, tandori chicken, chicken masala, et al
Note that pork is not big in Sri Lanka, and India.
Can't see why it would be bad. I bet you’d find some hot and spicy pork recipes from the South Seas region.
Well, i painted everything red and split the marinade , adding saffron and a tad more cardamon for the pork, give it a lift, denser flesh.
Both will be served dry, without sauce, with aloo gobhi and raita and a mango salsa, cause the Indian chutneys are mainly salt.
This means the oven will be on full blast late tomorrow, ideal, it's the time the next storm is due to hit.
It's an ill wind and a blind cook!!!! lol
Anyone got any ideas on mango salsa. I'm thinking cilantro and sweet onion with a tad of lemon juice and maybe a little crushed red peppers.
Sounds good to me Annie. I have made Pork Vindaloo and it was scrummy.
I've taken something I thought was chicken breasts out of the freezer to find out it was pork. Luckily my mistake was to make sweet and sour pork instead of sweet and sour chicken.
Hope it was OK.
The main reason curries tend to be lamb or chicken, rather than beef or especially pork, are for obvious religious sensitivities. There's no reason why it shouldn't be good.
are for obvious religious sensitivities.
Also applies to why so many curries are vegetarian too.
are for obvious religious sensitivities.
Also applies to why so many curries are vegetarian too.
If you go to Hindu restaurants that's absolutely true. If you go to (mainly Muslim) Pakistani restaurants it's meat, meat and more meat. We go to a place in the Little India district of Toronto called 'Lahore', stuffed to the rafters with Pakistani families and they have the saddest excuses for veg or salad but their sizzling barbecued lamb and chicken is to die for.
Pakistan is not known for curries though, it's usually India and Bangladesh lol All the ones in bricklane london are anyway, and the few in the city of london
I think you might find the odd one or two Pakistanis who disagree with you strongly there Glaswegian. Comparing what you get in Brick Lane to what you get in Pakistan is apples to oranges.
You often find the curries to be hotter in Pakistan. You'll also find certain regions don't use garlic and yet all regions use spices and herbs renowned for their ability to kill parasites and generally clean meat before it is eaten.
I think you might find the odd one or two Pakistanis who disagree with you strongly there Glaswegian. Comparing what you get in Brick Lane to what you get in Pakistan is apples to oranges.
You often find the curries to be hotter in Pakistan. You'll also find certain regions don't use garlic and yet all regions use spices and herbs renowned for their ability to kill parasites and generally clean meat before it is eaten.
Very true.
In fact Glaswegian, Brick Lane, though good, is really aimed more at City workers adn tourists these days. Big business has moved in and taken many of the restaurants up market, also with treny places like the Vibe Bar moving into the old brewery alongside the various boutiques and art galleries, it really isn't what it was (its only a short walk from Shoreditch and all the ultral trendy Britart stuff)
If you want to find more authentic curries you need to move further east wards down the Mile End Road or Commercial Road toward Limehouse. There used to be (and hopefully still are) several Pakistani curry houses such as the Lahore. But be warned, as Annie says, real curry is often much hotter than what is typically served in the UK. That said the staff will generally warn any strangers :D
If you read the posts again, you will see that we are comparing it to what you get in north america, not between pakistan and india :lol:
Growing up in London UK, and having gone to school with both pakistanis and indians, and been invited to their house for food, I think it's easy to say what I said. :D
I think you might find the odd one or two Pakistanis who disagree with you strongly there Glaswegian. Comparing what you get in Brick Lane to what you get in Pakistan is apples to oranges.
You often find the curries to be hotter in Pakistan. You'll also find certain regions don't use garlic and yet all regions use spices and herbs renowned for their ability to kill parasites and generally clean meat before it is eaten.
Hey Rob S......you are preaching to someone that was born in that area D I was born in the london hospital in whitechapel there, and had my own fair sgare of that stuf growing up lol
I'm sure your Tandoori Pork will be really good Annie. Let us know how it tastes. Sounds as though you've got lots of knowledge about South Asian cooking to back you up.
I had Tandoori cauliflower once. It was fab!