How To make Vindaloo
1 tb Coriander seeds
1 tb Poppy seeds
1 tb Red mustard seeds
1 tb Cumin seeds
1/2 c Corn or peanut oil
2 tb Dried hot red chili flakes
1 tb Ginger, fresh; grated
4 Garlic cloves; ground to a
-paste 1 lb Pork, boneless; cut in 2"
-cubes 1 lb Beef, boneless; cut in 2 "
-cubes 1 ts -salt, to taste
1 c -Water
1/2 c Vinegar
"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial amount of oil be used in the preparation. For our purpose & without compromising the flavor, I have suggested that the excess oil be poured off before dining. Toasting & grinding the whole spice seeds is the old-time method & very effective in deriving the most flavor. However, I have also lightly toasted ground spices, which is an improvement over using them directly from the container. The recipe is one prepared by the Bhatia Christians of Calcutta, a group of Anglo-Indians who have intermarried with Bengali Indians." Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in a processor to a fine powder. Set aside. Heat the oil in a pan & add all the toasted dry spices, the chili flakes ginger and garlic. Stir fry over moderately low heat for 2 min. Add the meat & stir continuously for 10 minutes as the meat browns. Add the water, cover the pan & cook until the meats are tender, about 1 hour. When the meats have been fully tenderized, add the vinegar & continue to cook until the vinegar evaporates & the oil has risen. This is an indication that the vindaloo is ready. At this stage, all the oil may be poured off before serving. Serve warm with plain white rice & masoor dal. SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of India_ by Copeland Marks posted by Anne MacLellan
How To make Vindaloo's Videos
The BEST VINDALOO RECIPE
This is my secret vindaloo recipe that I have perfected over many years. This is based on the traditional Goan Pork Vindaloo. See ingredient measurements below.
Also check:
Naan Recipe:
Garam Masala Recipe:
Butter Chicken Recipe:
Indian Chicken Curry Recipe:
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MEASUREMENTS:
For 2kg pork shoulder
Marination Part 1( whole spices)
1 tablespoon Coriander seeds
2 inch Cinnamon
1 teaspoon green cardamom
1 teaspoon Fenugreek seeds
2 teaspoons Cumin seeds
2 teaspoons Mustard seeds
2 teaspoons whole Black pepper
Marination Part 2((Aromatics)
1 cup White vinegar
15 cloves Garlic
2 inch ginger
3 medium onions
1/2 teaspoon turmeric powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt ( adjust the salt accordingly to your taste)
10 -12 Kashmiri dry chilies ( de-seed them or use less if you like less spice ) or 2 tablespoons Kashmiri chili powder
#vindaloo #pork #porkvindaloo
Chicken Vindaloo (BIR) Restaurant Style @ Latifs Indian
Step by step on a take on chicken vindaloo!
The BEST Goan Pork Vindaloo | Holiday Favourites
Pork Vindaloo is an iconic Goan dish, marinated in aromatic spices, slow cooked to perfection and loved by one and all. Vindaloo is the perfect dish for the festive season and will make a delicious addition to your table this year!
Full Recipe:
#platinitwithwendy #vindaloo #goanfood
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Lamb Vindaloo - By Vahchef @ Vahrehvah.com
Lamb Vindaloo traditionally is a spicy hot dish made with coconut, vinegar and lots of hot red chilli peppers. Chili pepper was introduced by Portuguese traders during 16th century and with this came the development of Vindaloo dishes in Goa.
Ingredients:
vinegar 1/2 Cup
sugar 1/2 Teaspoons
mustard seeds 1/2 Teaspoons
cumin seeds 1/2 Teaspoons
cinnamon 1 Piece
cloves 3 Numbers
ginger small 1 Numbers
Garlic 6-7 Numbers
pepper corns 1/2 Teaspoons
Red chilli dry 5-6 Numbers
salt as needed
Lamb 500 Grams
oil 2 Tablespoons
coconut milk or Feni 1 Cup
onions 1 Cup
water as needed
Directions:
1. Wash lamb apply salt and keep it a side for 1 hr. ( Optional raw papaya blend in a blender and add to the lamb to cook fast or tender)
2. Soak all these in vinegar and coconut milk for 30min red chilli,pepper corns,garlic,ginger,cloves,cinnamon,cumin seeds,mustrad,sugar.
3. Then blend till fine paste.After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours.After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions.
4. Cover the pan with a lid by adding some waternbsp; and cook in a low flame.cook till the lamb is tender or oil oozes out.
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East Indian Pork Vindaloo | How To Make Pork Vindaloo East Indian Style | Vindaloo Recipe
#vindaloo
East Indian Pork Vindaloo | How to Make Pork Vindaloo East Indian Style | Vindaloo Recipe
Delicious spicy tangy East Indian Pork Vindaloo Recipe with few ingredients. You must try out this recipe that is quick and simple to cook.
For a detailed recipe visit :
East Indian Pork Sorpotel:
East Indian Fugias:
#flavoursbyar
Ingredients for Pork Vindaloo
Pork - 1 kg
Kashmiri Red Chillies - 15 Nos
Bedki/Madras chillies - 5 nos
Garlic - 20 flakes (2 pods)
Jeera/Cumin - 1 tbsp
Vinegar - 3/4 cup
Water - 3/4 to 01cup (adjust accordingly, if you want gravy)
Salt to taste
Turmeric - 1/2 tsp
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East Indian Pork Sorpotel:
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#flavoursbyAR #pork #vindaloo
How to make Vindalho Vindaloo Masala | Goan Indian Marinade | Kravings
Make this luscious and authentic Vindaloo or Vindalho paste made with Red Kashmiri chillies, ginger garlic, peppercorms, cumin and vinegar, perfect for chicken, pork or seafood. This is a Goan specialty with Portuguese Influence.
Here are the ingredients and steps to make this recipe!
Vindaloo Masala
Vindaloo Paste
20 Kashmiri Chillies
1 inch stick Cinnamon
6 Cloves
1 tsp Cumin seeds
10 Peppercorns
1/4 tsp Black Mustard seeds
1/2 tsp Turmeric powder
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Goa (sub Red Wine Vinegar or Malt Vinegar)
Water as required
Clean and deseed the Chillies
Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste
First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds
Add the Turmeric powder
Add the fresh Ginger & Garlic
Add the soaked chillies in batches and process
Add the Vinegar and the rest of the chillies and keep processing.
To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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