Recipes> Pork Vindaloo

Image: Pork Vindaloo

Image by: Father Jack

Text by: Tanya Munshi
For a change from the normal chicken curry and rice, you can try out Pork Vindaloo, a typical Goan cuisine. If you don’t eat pork, you can try the same recipe with chicken, beef, lamb or mutton.

Ingredients:

• 5-7 Kashmiri dry red chillies
• half to 1 cup White Vinegar
• 2½ teaspoons Ginger
• 6-8 flakes Garlic
• 1-2 sticks of Cinnamon
• 6-8 Cloves
• 1 tbsp Cumin seeds
• 5 tbsp Cooking oil
• 2-3 large Onions – finely chopped
• 1 kg Pork (or chicken) – all cut into small bite sizes
• ½ tsp Turmeric powder
• Salt – to taste
• ½ cup Water

Method:

1. Before starting to cook, soak the Kashmiri dry red chillies in a bowl of vinegar for about 2 hours.
2. Grind together chillies, ginger, garlic, cinnamon, cloves and cumin seeds into a fine paste.
3. Instead of water, add the vinegar to the mixture till you use up the entire vinegar for the paste.
4. Heat the oil in a cooker and add the onions till they are golden brown.
5. Add the meat, ground paste, turmeric powder and salt and mix well for about 5 minutes.
   Add water and mix again.
6. Close the cooker and bring it to a full pressure on high heat.
7. After the first couple of whistles, reduce the heat and cook further for about 8 to 10 minutes.
8. Switch off the gas and allow the food to cook naturally.
9. Before serving, give it a boil and serve hot.

Published in CookingGoddess.com, on April 25, 2007
Link: http://www.cookinggoddess.com/category/Recipes/Pork-Vindaloo/