Pork Vindalho is a much liked dish in Anglo-Indian homes, be it a Goan Anglo or a Fort Kochi Anglo. Tangy, yet delicate this is something worth trying!!
If you are not a pork eater, you can try this with beef.
If you are a vegan do check out the eggplant and potato vindaloo in this blog.
If you are a vegan do check out the eggplant and potato vindaloo in this blog.
This is a recipe which i had posted during the initial days of blogging. I am reposting it for this Christmas season.
the recipe
Pork – 1 kg
Ingredients for the Mustard & Red Chilly paste
Dry Red Chillies (whole – Kashmiri chillies are better) – 25 – 30 or 3 tablespoon kashmiri chilly powder
Mustard – 1 1/2 tbsp
Cumin – ½ tsp
Pepper corns – 1 tsp
Cardamom – 3
Cinnamon – 2 cm piece
Cloves - 5
Garlic – 12 – 15 cloves
Ginger – 3 cm piece
Shallots (small onion) – 12 – 15
Vinegar – 4 tbsp
Tomato - 1
Oil – 1 tbsp
Onion – 1
Turmeric – ½ tsp
Salt – 1 ½ tsp
Sugar – ½ tsp
the method
In a mixer, finely powder the red chillies, mustard, cumin, pepper, cardamom, cinnamon and cloves. Add ginger, garlic, shallots, vinegar and tomato to the powdered mixture and grind to a fine past by adding required amount of water.
Cut the pork into flat 4 x 6 cm pieces or any preferred shape. Marinate the pork with Mustard & Red Chilly paste and salt for at least an hour.
In a pan, add oil. Stir in the onion till translucent and add the turmeric. Add the marinated pork. Cook till done. Add sugar just before turning off heat (Alternatively, the meat can be cooked in a pressure cooker for 7 whistle). Serve with rice or bread.
The addition of 1 tbsp brandy at the end would give a tasty twist to the Vindalho / Vindaloo.
