Pork Vindalho (Vindaloo)

Pork Vindalho is a much liked dish in Anglo-Indian homes. Tangy, yet delicate its worth trying!!





the recipe

Pork – 1 kg

Mustard & Red Chilly paste

Dry Red Chillies (whole – Kashmiri chillies are better) – 25 – 30 or 3 tablespoon kashmiri chilly powder
Mustard – 2 tsp
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 grinder 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). Serve with rice or bread.

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