Author Notes
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
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Ingredients
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Pork 1 kg
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Tamarind Pulp 2 tsp
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Kashmir red Chili (seed removed and crushed) 2 tbsp
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Garlic 5 pod
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Cumin Seed 1 tsp
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Mustard 2 tsp
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Kuskus 2 tsp
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Turmeric ½ tsp
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Raisins 2 tbsp
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Black Pepper powder ½ tsp
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Vinegar ½ cup
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Grated Molasses 1 tsp
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Salt to taste
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Sliced onion 2 cup
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Cinnamon 1 stick
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Cloves 6
Directions
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Grind together the kuskus ,cinnamon, chili ,mustard, turmeric, tamarind ,raisin ,garlic, cumin and pepper.
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Cut the pork into square pieces.
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In a frying pan Fry the pork pieces and let it fry in its on fat till brown. Keep it aside.
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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 .
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Mix the fried pork with the masala and cook for five minute
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Now add 2 cups of hot water and vinegar mix well.
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Cover and cook in low flame till the gravy thicken then add the molasses .
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Cook for few more minute.
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Usually we keep the vindaloo cool for 12 hours then reheat and use that is much tastier.
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