Goan Pork Vindaloo
"A fiery dry curry direct from Goa"
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 1⁄2 kg pork chops (cubed)
- 1 tablespoon cumin seed
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon black peppercorns
- 5 tablespoons peanut oil
- 1 cup white vinegar
- 1 teaspoon green cardamoms
- 2 teaspoons mustard seeds
- 1 teaspoon turmeric
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 1 onion
- 3 garlic cloves
- 2 teaspoons ginger paste
- 15 chili peppers
- 6 dried chilies
- 1 tablespoon tomato ketchup
directions
- Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
- Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
- Marinate the pork for at least 1 day making sure each cube is fully covered.
- Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat. Add vinegar and simmer for 1 hour (ish) until meat is tender.
- Serve with Pilau rice and Lassi.
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RECIPE SUBMITTED BY
Live and work in Cyprus as a web designer. I love to cook but only for special occasions or if asked by friends. I love experimenting and creating new dishes. I just created a gorgeous chicken fried rice which I will post as soon as I remember how I did it. I tend not to use cookbooks relying more on taste and smell to judge how it is going, that being said, I do use cookbooks now and again to try new things before I ammend the recipes to make it my own and better (I hope). Right now I am experimenting with a Goan curry which requires marinating the meat for a week first! wow. Plus I am getting into cooking chines food but that is really messy
