How To make Vindaloo (Vinegar Pork Curry)
Ingredients: 2 lb Lean pork
1 3/4 oz Ginger
4 Cloves garlic
1/2 ts Chilli powder
2 ts Turmeric
1 ts Salt
5 Cardamoms
5 Cloves
2 Cm cinnamon stick
6 Black peppercorns
7/8 oz Coriander
1/2 oz Cumin
3 1/3 tb Vinegar
Sprig curry leaves 5 1/8 tb Oil
1 ts Mustard
10 1/8 tb Water
Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover bowl. Place in the refrigerator for 24 hours, turning the meat over 2-3 times during that time. Heat the oil
in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
How To make Vindaloo (Vinegar Pork Curry)'s Videos
Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special
Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe 'vino de alhos' where 'vino' refers to (wine) vinegar and 'alho' is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.
This particular recipe comes from the book 'Curry: A Tale of Cooks and Conquerors' by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.
Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.
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Pork Vindaloo | How to make Pork Vindaloo at Home | Authentic Pork Vindaloo Recipe
Pork Vindaloo | How to make Pork Vindaloo at Home | Authentic Pork Vindaloo Recipe
Vinadaloo, for those of you who haven’t heard of it originated as the Portuguese dish “carne de vinha d’alhos” which basically translated to meat marinated in wine-vinegar and garlic. The Goans (from Goa India) adopted this dish brought by Portuguese explorers in the fifteenth century and modified it by adding Indian spices & dry chilies known as Kashmiri Chilies, and they substituted wine for the more readily available Vinegar instead.
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - if you want less spice decrease the number of dried chillies. I have used less vinegar as we use less sour items at home. This dish still taste awesome with less vinegar.
Please do give this recipe a try !!
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Ingredients :
500 gms Pork (preferable shoulder portion, washed & cut into bite- sized cubes)
1 small ball Tamarind (soak in water for 15 minutes)
2 large Onions (sliced lengthwise)
½ tsp Turmeric Powder
½ tsp Salt
100 ml + 200 ml Water
2 tbsp Vegetable Oil
1 large or 2 small Bay Leaves
½ tsp Jaggery
Dry Roasting of Spices :
6 nos. Dry Kashmiri Red Chillies
½ tsp Peppercorns
1 tbsp Coriander Seeds
2 to 3 small sticks Cinnamon
5 nos. Cloves
½ tsp Cumin Seeds
½ tsp Mustard Seeds
6 cloves Garlic cut into pieces
1 inch piece Ginger cut into pieces
1 tbsp Vinegar
Note: Don't be alarmed by the amount of oil that will surface once the dish is made. This oil is released from the pork fat. This is necessary as it forms a layer over the pork and preserves it for future eating. Pork Vindaloo is often had over days and preserves well in the fridge because of this oil.
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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Copyright © This video is developed and first published on Mar 26 2021 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your videos if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
GOAN PORK VINDALOO | AUTHENTIC GOAN PORK VINDALOO RECIPE | GOAN RECIPES
I have tried the vindaloo served in some British curry houses and I’m sorry to say it is mostly an amalgamation of those restaurants’ different curry sauces with lots of chillies, with no real Goan flavour. Those curries have little to do with real vindaloo… except that they are hot. An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. It has wonderful spices, vinegar, ginger and garlic to bring the best out of the rich pork, and doesn’t have the thick sauce of curry house versions. This is a true vindaloo, with a light liquor and in this version of mine that I have learnt from my Grandmother.
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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:
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How to Make Goan Pork Vindaloo
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