Vindaloo is an Asian curry dish from the region of Goa and Kerala . It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork —pauljoseph
Pork 1 kg
Tamarind Pulp 2 tsp
Kashmir red Chili (seed removed and crushed) 2 tbsp
Garlic 5 pod
Cumin Seed 1 tsp
Mustard 2 tsp
Kuskus 2 tsp
Turmeric ½ tsp
Raisins 2 tbsp
Black Pepper powder ½ tsp
Vinegar ½ cup
Grated Molasses 1 tsp
Salt to taste
Sliced onion 2 cup
Cinnamon 1 stick
In This Recipe
Grind together the kuskus ,cinnamon, chili ,mustard, turmeric, tamarind ,raisin ,garlic, cumin and pepper.
Cut the pork into square pieces.
In a frying pan Fry the pork pieces and let it fry in its on fat till brown. Keep it aside.
Into the same pan fry the onion (If there is enough fat add more oil),when it brown add the ground masala and stair for few minute .
Mix the fried pork with the masala and cook for five minute
Now add 2 cups of hot water and vinegar mix well.
Cover and cook in low flame till the gravy thicken then add the molasses .
Cook for few more minute.
Usually we keep the vindaloo cool for 12 hours then reheat and use that is much tastier.