Pork Vindaloo

Pork Vindaloois is traditional dish served in Goa. It is very spicy thanks to amount of red chilies used in the recipe, but also tangy because of added vinegar at the same time. This dish will leave your tastebuds on fire. Best served with boiled rice. Vindaloo is tradionally made with pork but you can also use mutton or beaf.

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Serves 4-6

  • 1½ lb / 700 gr pork, cleaned, cubed
  • 2 large onions
  • 12-15 whole red chilies
  • 2-4 tsp red chili powder (acording to your taste)
  • 5 cloves
  • 10-12 curry leaves
  • 1 tsp cumin seeds
  • 8 garlic cloves
  • 2 inch ginger pieces
  • 1 cinnamon stick
  • 1 tsp poppy seeds
  • 10 peppercorns
  • ½ star anise
  • 1 tbsp tamarind pulp
  • pinch of sugar (or to taste)
  • 5 tbsp vinegar
  • ½ tsp turmeric powder
  • 1 tsp salt, or to taste
  • ¼ cup vegetable oil
  • 1 tbsp ginger julienned, to garnish
  • 1 tbsp coriander leaves, chopped, to garnish

How to make Pork Vindaloo:

  1. Wash, clean and cut the meat.
  2. Place dry chilies, black peppercorns, cumin seeds, poppy seeds, ginger, garlic and tamarind, vinegar and 1 tbsp water in a grinder to make a smooth paste. Then rub the spice mixture on to the pork and marinate for about 1 hour.
  3. Heat the oil in a cooking pot. Add chopped onions and fry on medium heat for about 12-14 minutes or until golden brown.
  4. Then add the marinated meat with all the spice mixture and sauté for 8 minutes.
  5. Add about 4 cups of water, curry leaves, cinnamon stick and salt to taste and cook on low heat until meat is tender.
  6. Serve hot with rice or roti.

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