Recipe by mersaydees
A recipe based on one found in a Penzeys Spices catalog. I purchased some salt free Vindaloo seasoning from Penzey’s to go with our new low-sodium diet and because I couldn’t find any Vindaloo seasoning at any local grocers. Note: add the optional cayenne pepper for a fiery hot Vindaloo as served in beach front restaurants in India.
- 29.58-73.94 ml vindaloo seasoning
- 29.58-73.94 ml water
- 29.58 ml canola oil (e.g., do not use olive oil) or 29.58 ml peanut oil, oil that can withstand heat (e.g., do not use olive oil)
- 680.38 g pork, cubes (can alternatively use lamb or duck)
- 1 large onion, minced
- 236.59 ml water
- 88.74 ml vinegar
- 4.92 ml salt
- 4 potatoes, cubed (about 4-6 cups)
- 29.58-73.94 ml cayenne pepper (optional)
Directions See How It's Made
- Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
- In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
- Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
- Add potatoes and cook until tender, about 45 minutes.