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 šŸ‘‡

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.

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