IndiaOrganix (Brighton)
| Name | Prakash Omari |
| Country | United Kingdom |
| Website | www.indiaorganix.org |
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IndiaOrganix is an Indian food brand created by Sanjay Kumar of MIKA & Co in Brighton, Sussex. IndiaOrganix was set up to promote & market the organic produce of India's traditional spice gardens, spice workers cooperatives, tribal spice producers and street traders, and SAARC funded tribal wildcrafting projects. IndiaOrganix works in partnership with traditional Indian spice houses sourcing the finest organic spice produce grown and harvested by grass-roots farmer's groups. We also work with the best British curry houses in promoting the fine spice ingredients grown in North East India and the distictive cooking styles of the 'seven sister states' of the Indian subcontinent. The Seven Sister States are a region in northeastern India, comprising the tea and spice growing regions of Arunachal Pradesh, Assam, Meghalaya, Manipur, Mizoram, Nagaland, and Tripura. The core business activity of IndiaOrganix is the Indian spice trade; a commercial activity of ancient origin which involves the merchandising and marketing of India's culinary spices and herbs. IndiaOrganix is a traditional British Asian family business based in Brighton and Tripura (India). This i-genius profile is maintained by and for the staff of IndiaOrganix. We hope you enjoy reading the blogs. For further details about IndiaOrganix visit www.indiaorganix.org
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September:
03.09.2008
No need to spice it up: a product that sells itself
03.09.2008
The delicious diversity of Indian nosh....
02.09.2008
Mughlai food cooked the IndiaOrganix way.....
01.09.2008
Why have you named the IndiaOrganix curry house in Brighton Maharaja of Tripura?
August:
Vindalho
posted on Tuesday, August 19, 2008 11:45 PM
This recipe comes from Goan Dishes by Joyce Fernandes.
Joyce Fernandes is a well known and accomplished authority on Goan and Konkkani cuisine. Do search out her book if you can find a copy (it was published in India so that might be easier said than done).
Vindalho is a good example of the marriage between Indian and Portuguese influences which typifies Goan cooking.
ingredients
1 kg fatty pork (boneless)
1 tsp salt
25 dried red chillies
1 pod garlic [yes, that's the whole bulb, each clove trimmed and peeled - ed.]
6 [fresh] green chillies
1 tblsp cumin seeds
¼ tsp turmeric
¼ tsp sugar
vinegar as necessary [the recipe doesn't state what sort of vinegar but I would use wine vinegar
method
Cut the pork into large cubes. Wipe dry and apply salt.
Grind the next 5 ingredients using vinegar.
Marinate the pork in the spice paste for 2 hours or overnight leaving it in the fridge.
Arrange the marinated meat in a pan, sprinkle sugar and cover the pan.
Cook on a slow fire till the meat is soft.
Add [more] salt, vinegar and green chillies to taste if necessary.
Serve with steamed rice.
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