Goan Pork Vindaloo

Goa Pork Vindaloo in Rita's test kitchen.
Goa Pork Vindaloo in Rita’s test kitchen.
Ingredients:

Tamarind Concentrate 1 1/2 tsp
Hot water 1/4 cup
Cumin seeds – 1/2 tsp
Boneless lean pork – 2 lb
(cut in small cubes)
Black mustard seeds – 1/2 tsp
Onions – 1/2 cup
(thinly sliced)
Coriander seeds – 1/2 tsp
Ground turmeric powder – 1 1/2 tsp
Curry leaves – 2 spring
Fenugreek seeds – 1/2 tsp
Indian chili powder – 2 tsp
Ground coriander – 1 1/2 tsp
Cinnamon stick – 1 3″
Salt – 1/2 tsp
Peppercorns – 1/2 tsp
Cider vinegar or I used Balsamic Vinegar – 1/2 cup

Water – 1/4 cup or as needed to cook vindaloo
Grind together
Garlic cloves – 6 cloves
(halved)
1 inch piece of Ginger
Fresh hot green chillies – 2 nos (chopped finely)
(Use very little water for grinding)
Onions – 2 tbsp
(chopped and sauteed in 2 tablespoons ghee for garnish)
Mustard oil – 1/4 cup
Corainder leaves – 1/4 cup Fresh and finely chopped
Preparation Method of Goa Pork Vindaloo
1) In a small bowl whisk tamarind with water.

2) Heat a heavy skillet over medium heat.

3) Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.

4) Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.

5) Process to a fine powder and add to tamarind.

6) In a blender, combine garlic, chillies and ginger and make it like paste.

7) Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.

8) In a large bowl place pork and pour blender contents over and toss to combine.

9) Marinate covered 2 hours at room temperature or refrigerate overnight.

10) In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.

11) Add onion and sautee for 10 minutes, or until lightly browned.

12) Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.

13) Reduce heat to medium and add pork and Cook often 5 minutes.

14) Stir in vinegar(I used balsamic vinegar) and water.

15) Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.

16) Garnish with browned onions.

Serve with Hot Basmati Rice.

4 Comments Add yours

  1. Rita says:

    Gooloo, Did you get a chane to make the Vindaloo? Do let us know how I can improve the recipe.

  2. Admin says:

    Thanks Gooloo. I made it myself and the vindaloo comes out superb. As you point out any meat can be used to make this vindaloo. Vindaloo is a special mix of spices and way of marinating and then cooking.

    Lamb vindaloo, Chicken vindaloo, Mutton Vindaloo, Goat Vindaloo, you take any meat and make it so.

    Coming soon egg vindaloo and vegetable vindaloo, stay tuned.

  3. gooloo mehta says:

    Sounds good. I will make it with meat. Don’t eat pork. Gooloo mehta

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