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Vindaloo

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Description

Vindaloo, a bold and spirited dish hailing from Goa, India, entices with its fiery personality and robust flavors. This aromatic curry, often prepared with meat—such as pork, chicken, or lamb—is a tantalizing fusion of Portuguese and Indian influences. A symphony of garlic, ginger, and a harmonious blend of spices, including cumin, coriander, and red chilies, imparts depth to the dish. The addition of vinegar elevates Vindaloo, offering a tangy twist that balances the heat. Each mouthful is a journey through the lush landscapes of Goa, where this flavorful and aromatic curry reigns supreme. Vindaloo, with its fiery character, is a testament to the rich tapestry of Indian culinary diversity.

Marinade

  • 600 grams pork, cubed (use lamb/chicken if you prefer)
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon salt

    • Vindaloo Paste

  • 1/2 cup white wine vinegar
  • 3 tablespoons olive oil (or ghee)
  • 2 large onions, finely chopped
  • 6 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon sugar (adjust to taste)
  • 1/2 teaspoon salt (adjust to taste)

    • Extra Ingredients

  • 3 tablespoons olive oil or Ghee
  • 2 large tomatoes (chopped)
  • Fresh cilantro leaves for garnish
    • Marinate the Pork
    1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
    2. Add the pork cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
    Prepare the Vindaloo Paste
    1. In a small bowl, combine white wine vinegar and olive oil.
    2. Heat a pan over medium heat. Add mustard seeds and fenugreek seeds. Toast until they start to pop.
    3. Add finely chopped onions to the pan and sauté until golden brown.
    4. Add minced garlic and grated ginger. Sauté for 2-3 minutes until fragrant.
    5. Add ground coriander, ground cumin, ground cinnamon, ground paprika, and cayenne pepper. Stir well.
    6. Pour in the vinegar an oil mixture and cook for 2-3 minutes.
    7. Add chopped tomatoes and cook until they break down and the oil starts separating from the paste.
    8. Season with sugar and salt. Allow the paste to cool.
    Prepare the Pork Vindaloo
    1. Heat vegetable oi or ghee in a pan. Add the marinated pork and cook until it's browned on all sides.
    2. Add the prepared vindaloo paste to the pork. Mix well to coat the pork evenly.
    3. Add water as needed, cover, and simmer until the pork is cooked through.
    4. Serve Pork Vindaloo hot with steamed rice or naan. Garnish with fresh cilantro leaves.
    5. Enjoy the bold and spicy flavours of this authentic Pork Vindaloo! Adjust the spice levels according to your preference.