Recipe for East Indian Pork Vindaloo
A Spicy and tangy Pork Vindaloo Recipe cooked with minimum spices.
Ingredients
- 1 kg Pork cut into big pieces
- ¾ cup Vinegar
- ½ tsp Turmeric powder
- Salt to taste
for the Vindaloo Masala
- 15 Kashmiri chillies
- 5 -6 Madras chillies/Bedki chillies or kashmiri chilllies
- 2 pods Garlic (20 flakes) roughly peeled
- 1" piece Ginger roughly chopped (optional)
- 1 tbsp Cumin seeds/Jeers
Vindaloo Masala with Powders
- 3 pods Garlic peeled
- 1 tbsp Kashmiri Red Chilli Powder
- 2 tbsp Spicy Red Chilli Powder
- 1 tbsp Cumin Powder
- ½ tbsp Turmeric Powder
- ½ cup Vinegar check strength of vinegar and add accordingly.
Instructions
How to make Pork Vindaloo
- Apply salt to the pork meat and marinate for 2 - 3 hours. After 3 hours wash the meat and drain well.
- Grind the ingredients for the vindaloo masala with vinegar into a fine paste. Apply this masala to the meat. Add salt and turmeric and marinate again for 3 - 4 hours or overnight.
- Cover and cook on low to medium flame till done. Add 3/4 cup of warm water to speed up cooking, if required. Stir at intervals for even cooking and to avoid burning.
- Once done check for salt and vinegar. Adjust vinegar to suit your taste.
Notes
- You can adjust the chilles to suit your taste. The quantity of chillies indicated is perfect for a slightly spicy red gravy.
- Madras chillies are optional. You can avoid it but increase the Kashmir chillies.
- Roughly peel the garlic.
- Add vinegar according to suit your taste. Check the vinegar before adding
- You can also grind a few whole spices for the vindaloo masala.