This is a Finger licking recipe for all you people out there! The influence of Portuguese in Kochi cuisine is prominent and this curry is one good example. The tangy gravy makes this curry distinct from your everyday curry. People around Fort Cochin cooks pork vindaloo for Christmas or other major events. Hope you enjoy the recipe.
Preparation Time - 15 Minutes
Cooking Time - 30 Minutes
Ingredients:
Pork - 1kg cut into small sized peices
Onion - 7, sliced
Kashmiri Chilli Powder - 4 Tbsp
Turmeric Powder - 1 1/4 Tbsp
Masala To Grind:
Garlic - 30 cloves
Ginger - 4 inch piece
Mustard Seeds - 2 Tsp
Cumin Seeds - 1 Tsp
Vinegar - Little less than 1/2 cup
For Seasoning:
Oil - 2 Tbsp
Curry leave - 2 Sprigs
Salt to taste
Method:
1. Grind together Garlic, Ginger, Mustard Seeds, Cumin Seeds along with Vinegar to a smooth paste.
2. Heat oil in a pan , when hot add sliced onions and saute till golden brown.
3.When cool,
blend the onions to a smooth paste(without adding water).
4. Heat oil in a cooker, add the curry leaves.
5. Then, add the onion paste and stir for 2-3 minutes.
6. Add turmeric powder and chilly powder and stir continuously for 7-8 minutes.
7. Now add the ground masala and keep stirring till the raw smell goes.
8. Add the pork to it, mix well. Add salt to taste.
9. Keep stirring for 4-5 minutes.
10. Add 1 cup water and mix well.
11. Close the cooker and cook for 5 whistles on high flame and 10 minutes on low flame.
12. Open the cooker when the pressure is gone, if you want to thicken the gravy keep back on high flame and stir occasionally till the consistency you want is reached.
13. Now transfer to a serving bowl.
14. Serve hot with rotis, chapattis, parathas or rice .
Enjoy!
Cooking Time - 30 Minutes
Ingredients:
Pork - 1kg cut into small sized peices
Onion - 7, sliced
Kashmiri Chilli Powder - 4 Tbsp
Turmeric Powder - 1 1/4 Tbsp
Masala To Grind:
Garlic - 30 cloves
Ginger - 4 inch piece
Mustard Seeds - 2 Tsp
Cumin Seeds - 1 Tsp
Vinegar - Little less than 1/2 cup
For Seasoning:
Oil - 2 Tbsp
Curry leave - 2 Sprigs
Salt to taste
Method:
1. Grind together Garlic, Ginger, Mustard Seeds, Cumin Seeds along with Vinegar to a smooth paste.
2. Heat oil in a pan , when hot add sliced onions and saute till golden brown.
3.When cool,
blend the onions to a smooth paste(without adding water).
4. Heat oil in a cooker, add the curry leaves.
5. Then, add the onion paste and stir for 2-3 minutes.
6. Add turmeric powder and chilly powder and stir continuously for 7-8 minutes.
7. Now add the ground masala and keep stirring till the raw smell goes.
8. Add the pork to it, mix well. Add salt to taste.
9. Keep stirring for 4-5 minutes.
10. Add 1 cup water and mix well.
11. Close the cooker and cook for 5 whistles on high flame and 10 minutes on low flame.
12. Open the cooker when the pressure is gone, if you want to thicken the gravy keep back on high flame and stir occasionally till the consistency you want is reached.
14. Serve hot with rotis, chapattis, parathas or rice .
Enjoy!
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