Goan Pork Vindaloo
Goan Pork Vindaloo
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1.5 tsp - tamarind concentrate
1/4 cup - hot water
1/2 tsp - cumin seeds
2 lb - boneless lean pork, cut in small cubes
1/2 tsp - black mustard seeds
1/2 cup - onions, thinly sliced
1/2 tsp - coriander seeds
1.5 tsp - ground turmeric powder
2 sprig - curry leaves
1/2 tsp - fenugreek seeds
2 tsp - Indian chilli powder
1.5 tsp - ground coriander
1 - 3 inch cinnamon stick
1/2 tsp - salt
1/2 tsp - peppercorns
1/2 cup - cider vinegar
6 - garlic cloves, halved
1/4 cup - water
2 - fresh hot green chillies, chopped finely
2 tbsp - onions, chopped and sauteed in 2 tbsp of ghee for garnish
1/4 cup - mustard oil
Fresh and finely chopped coriander leaves
How to Make Goan Pork Vindaloo
In a small bowl, whisk tamarind with the hot water.
Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind.
In a blender, combine garlic, chillies and ginger and grind to a paste.
Add 2 tbsps of mustard oil and spiced tamarind mixture and saute until combined.
In a large bowl, place pork and pour the blended contents over it and toss to combine.
Marinate, covered, for 2 hours at room temperature or refrigerate overnight.
In a large skillet, heat remaining 1/2 cup mustard oil over medium-high heat.
Add onion and saute for 10 minutes, or until lightly browned.
Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, for 30 seconds until spices are fragrant.
Reduce heat to medium, add pork and cook.
Stir in vinegar and water.
Reduce heat to low, cover and cook, for about 1.5 hours, or until pork is very tender.
Garnish with browned onions and cilantro.
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