Serves: 6-8
Style: Goan
Vindaloo has nothing to do with potato (aloo). It comes from a Portuguese dish "Carne de Vinha d' Alhos". Carne means meat. 'Vinho' is Portuguese for wine (which was replaced with Vinegar in the Indian version). 'Alho' is Portuguese for garlic.
Ingredients
Pork - 1 kg (1 inch cubes)
Chilly Powder - 4 tbsp
Malt Vinegar - 1/4 cup (4 tbsp)
Garlic - 6-7 flakes
Ginger - 1 inch
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cinnamon - 1 inchPeppercorns - 7-8
Cloves - 5-6
Onions - 3 nos (finely chopped approx 3 cups ... or you can grind onion to a paste)
Oil - 3-4 tbsp
Preparation method
Style: Goan
Vindaloo has nothing to do with potato (aloo). It comes from a Portuguese dish "Carne de Vinha d' Alhos". Carne means meat. 'Vinho' is Portuguese for wine (which was replaced with Vinegar in the Indian version). 'Alho' is Portuguese for garlic.
Ingredients
Pork - 1 kg (1 inch cubes)
Chilly Powder - 4 tbsp
Malt Vinegar - 1/4 cup (4 tbsp)
Garlic - 6-7 flakes
Ginger - 1 inch
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cinnamon - 1 inchPeppercorns - 7-8
Cloves - 5-6
Onions - 3 nos (finely chopped approx 3 cups ... or you can grind onion to a paste)
Oil - 3-4 tbsp
Preparation method
- Mix vinegar, turmeric powder and chilli powder
- Roast cumin seeds, fenugreek seeds, cinnamon, peppercorns and cloves until aroma emanates
- After the spices cool down, grind the spices to a fine powder along with some salt. You can use powders instead. Adjust quantity accordingly
- Mix spices with chilli powder
- Add ginger and garlic and grind the mixture together to a fine paste
- Marinate pork in mixture for 10-12 hours in refrigerator
- Heat oil in a pad. Add a few cloves and peppercorns. Fry onions until light brown in low heat
- Add marinated pork. Fry for a few minutes until you see fat melting
- Add water and salt. Cook in low heat for 40-45 mins
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