This is another popular pork recipe at home! It's one of the common pork recipes among Goan and Mangalorean Catholics. The name 'vindaloo' or 'vindalho' is derived from Portuguese dish 'Carne de Vinha d'alhos' (Meat with wine and garlic). The addition of vinegar instead of wine and Kashmiri dry red chillies and other Indian spices make this dish mildly sour and spicy. There are different variants of this recipe and I will share them with you later :)
Preparation time - 10 minutes + 4 hours of marination
Cooking time - 30 minutes
Ingredients:
Pork - 500 gm
Salt- 1 tsp
Turmeric - 1/2 tsp
For the marination:
Kashmiri dry red chillies - 20
Ginger - 1'' piece
Garlic - 6 cloves
Cinnamon - 1'' piece
Cloves - 6
Onion - quarter piece
Goan Coconut Vinegar - 3 tbsp
Peppercorns - 10- 12
Sugar - 1 tbsp
Oil - 2 tbsp
Water - 1 cup
Method:
1. Grind all the ingredients under marination to a thick paste.
2. Marinate the pork with 3 tbsp of the prepared paste along with salt and turmeric. Keep refrigerated for 4-5 hours.
3. Heat oil in a heavy bottomed vessel, add sugar and let it caramelize. Stir it.
4. Add the marinated pork and mix well. Stir constantly for 5-7 minutes.
5. Add water. Cover and cook for 20- 25 minutes on slow fire.
6. Transfer to a serving bowl and serve hot with rice.
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