Vindaloo pork - featuring dry red chillies l Kukskitchen

Vindaloo is a traditional goan recipe, the adaptations of which you can find in any Indian restaurant in the uk. It is amazing how very few resemble each other in taste or form.


Here is what wiki says about vindaloo. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo.


My dear mum used to make a lip-smacking vindaloo pork which I make quite often. That is not the recipe I plan to put in front of you today. This recipe I got from 'Kottayam Rotary Club Cookbook' which I borrowed from my dear friend and former colleague. She will be amazed to see this coz I was speaking to her only a few hours ago.


Here you go.

Ingredients:

1. pork - 1 kg

2. skin of dry red chillies - 30, believe me the final product is only medium hot.
    ginger paste - 2 tsp
    garlic paste - 1 tsp
    mustard - 1 tsp
    fenugreek - 1/2 tsp
    cumin - 1/2 tsp

3. onions - 2 large

4. tomatoes - 3 medium

5. vinegar - 2 tbsp
    sugar - 1/2 tsp

6. oil - 4 tbsp

7. salt to taste

8. hot water - 1 cup

Method:

• get the skin of 30 red chillies and discard the seeds. I added the seeds to my crushed chilli spice pot to use later. It might be wise to use a pair of disposable gloves while handling chillies if you have sensitive skin.
• grind (2) with little water
• saute onions in oil till golden brown
• add tomatoes and ground masala paste and saute well for 6-8 mts.
• add pork chunks to this with salt and mix well so that the masala sticks to the meat, before adding hot water.
• I pressure cooked the meat for 20mts after the first whistle, but you can always cook the meat on hob which might take up to 45 mts.
• once cooked, remove from fire and add sugar dissolved in vinegar.
• This makes a curry with enough gravy to spare. If you like dry vindaloo try leaving the pot on hob on low flame sautéing occasionally till the gravy thickens and dries out. Use salt carefully if you are doing this. Either way the taste is great and is brilliant with chapati, naan, appam or kerala parotta.

Let me help you with my recipe for naan and appam.


Hope you enjoy making and eating this!

Cheers
Sherin Deepu