Prep 25 mins
Cook 1 hr 20 mins
This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.
- 2 teaspoons whole cumin seeds
- 2 dried chili pods
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seed
- 1 cinnamon stick (3-inch long)
- 1 1⁄2 teaspoons black mustard seeds
- 1 teaspoon fenugreek seeds
- 5 tablespoons white wine vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon brown sugar
- 5 tablespoons vegetable oil
- 2 medium onions, cut into rings
- 1⁄3 cup water
- 2 lbs pork, cut into 1-inch cubes
- 1 ginger cube, 1 inch cubed, chopped
- 8 garlic cloves, peeled
- 1 tablespoon coriander seed, ground
- 1⁄2 teaspoon turmeric
- Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
- Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
- Heat the oil in a wide, heavy pot over a medium flame.
- Add the onions.
- Fry, stirring frequently, until the onions turn brown and crisp.
- Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
- Add this puree to the ground spices in the bowl.
- -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
- Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
- Heat the oil remaining in the pot once again over a medium-high flame.
- When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
- Now add the ginger-garlic paste to the same pot.
- Turn down the heat to medium; stir the paste for a few seconds.
- Add the coriander and turmeric; stir for another few seconds.
- Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
- Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
- Serve with Basmati rice and enjoy!
I made it exactly as written, including the salt. I give it five stars even though it is not our style. The spices came through VERY nicely and the dish was without sin. I MIGHT make this one again. I will definitely keep in my cookbook!
Have to agree with everyone esle on the salt. next time i will cut it back considerably. Also I will toast all the spices before grinding and see what happens. This was a great recipe on the whole and quick to put together. We will definitly be making this again. Thanks for the recipe Carla
Oh, Carla, this was sooooooo good! I halved the amount of meat, but kept the amount of sauce as I love sauces and I cooked this just for two. I was careful with the salt, though, as one reviewer who doubled the sauce in relation to the meat found it too salty. I had to use ground fenugreek, as this was the only fenugreek I found in the shop. I served this with Bergy's Mango Raita Recipe #9827 which went so well with the meat. I had cooked Vindaloo before, but from now on I will use your recipe! I'm so glad I picked this recipe in the photo swap. Thank you for a keeper.