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.
HEY THERE!