Pork Vindaloo
January 19, 2013

The Fiery Goan Curry.... Traditionally made with Pork but you can use chicken, beef, mutton, lamb.

Cuisine Goan
Course Main Course
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 35  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 35  minutes
Ingredients
pork( including fat)
1   kilogram
red onion (finely chopped)
1  
garlic (whole clove)
1  
medium sized piece of ginger
1  
red kashimiri chillies. ( add 2 additional chillies if you want spicier)
10  
tamarind
1/2   cup
sugar
1   teaspoon
turmeric
1   pinch
cummin seeds or jeera
1/2   teaspoon
salt to taste
 
palm vinegar (quality is on this ingredient is important for good quality vindaloo)
2   teaspoon
water
1   cup
Instructions

1. In a bow, soak the tamarind with water for approximately 10 -15 minutes

2. In a mixer, grind all the ingredients: onion, chillies, garlic, ginger, jeera, turmeric, sugar, salt, vinegar and tamarind water.

3. Blend till a uniform semi liquid paste is formed.

4. In a thick-pot, add a 1/4 cup water and then add the pork. Let it cook for 5 minutes. Then add the previously ground spices.

5. Stir well and add 1/2 cup water. Let the pork cook for approximately 20 minutes. The pork will release a lot of oil. The dish is ready to serve with rice.