I have a quick recipe for pork vindaloo that calls for 2 t. of mustard seed which I do not have. I do, however, have ground mustard. I have the aromatics (garam masala, hot paprika, onion & garlic). The mustard seed simmers first with the tomatoes and broth, then the aromatics are heated and added later. Should I skip the mustard or can I add some ground and, if so, how much? Thanks!
Mustard Seed Substitute
flygirl
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I have a quick recipe for pork vindaloo that calls for 2 t. of mustard seed which I do not have. I do, however, have ground mustard. I have the aromatics (garam masala, hot paprika, onion & garlic). The mustard seed simmers first with the tomatoes and broth, then the aromatics are heated and added later. Should I skip the mustard or can I add some ground and, if so, how much? Thanks!
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Thank you hideoutchef & frenchfries! Fortunately, the gr. mustard was fresh (or shall I say, unopened/new). This was from "Best 30-minute Recipe" by Cooks Illustrated, so minimal on the steps, but it turned out very nice over basmati rice with some fresh green beans. Hubby and kids really enjoyed it! Thanks for helping me out of a bind.
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