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
Pork Vindaloo | Mallika Basu
Vindaloo might be a dish that you associate with your local curry house, but Mallika Basu is here to show you how to make an authentic version at home. Mallika's recipe combines kashmiri chillies with coconut vinegar, ginger and garlic to make a gorgeous paste to marinade the pork shoulder. Caramelised onions and a whole range of spices add depth to the dish and give it it's rich colour. The pork is left to cook on a low heat until tender and melts in your mouth. Remember, a vindaloo doesn't have to make your eyes water, you just have to ensure you have a good level of heat and adjust the amount of chillies to suit your own preference. What's your favourite type of curry? Let us know in the comments box below.
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Goan Pork Vindaloo | Vindalho Paste Recipe
Among the many strongly spiced and bright curries of Goa is the Vindaloo (aka Vindalho). This paste is usually cooked with pork, but chicken can also be used. This mouth watering recipe satisfies all the human senses!
Ingredients:
For the Vindaloo/Vindalho Paste:
10 Bedki Chilies
10 Kashmiri Chilies
1 teaspoon Cumin Seeds
24 Black Peppercorns
12 Cloves
1/2 teaspoon Turmeric Powder
2 Cinnamon Sticks
20 Garlic cloves
1 piece of Ginger
5 Tablespoons of Vinegar (preferably Goan Toddy Vinegar)
Water if needed (Grind into a thick paste)
For the Pork Vindaloo/Vindalho Curry:
1 & 1/2 kg Pork (with fat, boneless, cut into 2 cubes)
3 Onions, sliced
2 teaspoons Salt
Vindaloo paste
Mix the above ingredients and set aside for a couple of hours or refrigerate overnight
1/2 cup Tamarind Juice (soaked and strained)
1 cup Water (or as needed)
1/2 teaspoon Sugar (or to taste)
Salt (for further seasoning)
Music Credits:
Ersatz Bossa by John Deley and the 41 Players
Horizon by @tellyourstorymusicbyikson
Pork Vindalo | Sanjeev Kapoor Khazana
This delicious pork dish from the beautiful land of Goa is flavourful and spicy.
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Goan Pork Vindaloo Recipe | Vindaloo Recipe | How To Make Pork Vindaloo| Pork Recipe - By Natasha
Goan Pork Vindaloo
1 kg pork with fat (cut into 2” - 3” pieces)
Ingredients required for vindaloo masala
14 Kashmiri chilies (deseed)
5 baydgi chillies (deseed)
1 whole garlic pod
1” ginger piece
1 tps cumin seeds
1” cinnamon stick
20 peppercorns
10 cloves
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tbsp Goa jaggery
Salt as required
Grind only with vinegar (for best result use Goa Toddy Vinegar)
Other ingredients required
3 medium onions (chopped
1/2 cup water
Salt to taste
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Pork Vindaloo || Christmas Special || Goan / Anglo Indian Recipe
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 and the Goan style of cooking.
Pork vindaloo is hot-sour-spicy, almost pickle-like. The belly of fatty pork with lots of chilies, garlic, ginger, vinegar, and unique spices gives it a unique taste.
This recipe combines Kashmiri chilies with vinegar, ginger, and garlic to make a gorgeous paste to marinade the pork belly. The Caramelized onions with a whole range of spices add depth to the dish and give it its rich color. The pork is then left to cook on a low heat until tender and melts in your mouth.
Remember, a vindaloo doesn't have to make your eyes water, you just have to ensure you have a good level of heat and adjust the number of chilies to suit your own preference.
PREPARATION TIME - 30 mins excluding overnight marination.
COOKING TIME - 45 to 60 mins,
COOKING METHOD - Refer to Video
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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