Vindaloo is an authentic goan recepie with balance of spicy and tangy flavours. A special cooking wine usually called as Fenny is added to the orginal recepie for the authentic flavour.

I had few guests on weekend and prepared this recepie one day before so that the spices get blend well with the meat.

Lets checkout the recepie below 👇

Recepie :

Preparation time : 8 to 10 hrs

Cooking time : 45 mins

Serves: 6

INGREDIENTS:

• Pork : 1 kg
• Onion : 2 large finely chopped
• Curry leaves: few
• Turmeric powder: 1/4 tsp
• Kashmiri chilli powder: 1 tsp
• Salt: as required
• Cooking wine : 4 tbsp
• Vinegar : 4 tbsp
• Oil: 4 tbsp

Vindaloo Paste :

• Dry red chillies: 8 to 10
• Ginger: 2 large piece
• Garlic: 10 to 12 cloves
• Cinnamon stick : 2 small sticks
• Cloves: 8 nos
• Black peppercorn : 10 nos
• Green cardamom : 4
• Mustard seeds: 1 tsp
• Fenugreek seeds: 1/4 tsp
• Cumin seeds: 1 tsp
• Coriander seeds: 2 tbsp
• Turmeric powder: 1 tsp
• Vinegar : 1/4 cup

PREPARATION:

• Soak dry red chillies in hot water for 15 mins.
• Dry coriander seeds, mustard seeds,cumin seeds,cinnamon stick,cloves,cardamom and fenugreek seeds.
• Blend together the roasted spices with soaked red chillies, turmeric powder ,ginger,garlic and vinegar into fine paste.
• Marinate the pork pieces with this paste and keep it in refrigerated for 8 to 10 hrs or overnight.
• After the marination period, heat oil in a wok.
• Add finely chopped onions with some salt and curry leaves. Saute till the onions turn golden brown.
• Add the marinated pork to the wok and toss on high flame for 2 to 3 mins.
• Add 4 tbsp vinegar and cooking wine and mix.
• Cover and cook for 10 mins on medium flame.
• Open the lid and simmer for 10 to 15 mins till the gravy thickens.
• Switch off the flame and let it rest for few hours before serving.