Vindaloo is an Anglo-Indian dish which originated in Goa. Derived from the Portuguese word Vinha De Alhos, meaning wine and garlic. It is another dish which was transformed when imported to India – via the Portuguese – with spices and chillies. Originally a vinegar and garlic based stew made with pork or meat, vindaloo has become one the spiciest curry dishes in the world.
The following recipe is adapted from Anglo-Indian Food and Customs by Patricia Brown.
- 1kg pork, cut into pieces
- 1 tsp mustard seeds
- a few curry leaves
- 0.5 tsp whole fenugreek seeds
- 1 large onion, sliced finely
- 4 garlic cloves, peeled and chopped
- 2cm ginger, peeled and chopped
- 1 tbsp cumin powder
- 1 tsp chilli powder
- 1 tbsp paprika powder
- 3 tomatoes, pureed
- malt vinegar (1 cup) (25oml)
- salt to taste
- 3 tblsp (olive) oil
1. In a heavy-based pan heat the oil and throw in the curry leaves.
2. Allow the oil to get hot and add fenugreek and mustard seeds.
3. When seeds begin to sputter place the onion in the pan. Fry until onions begin to soften / turn brown.
4. Grind garlic and ginger into a paste, add vinegar, cumin, chilli and paprika and blend together and place into the pan, stir continuously until oil separates from the spices.
5. Add the pieces of pork and tomatoes and fry for ten minutes. Stir to avoid spices sticking to bottom of pan.
6. When the pork is well coated with the spices, add some more vinegar and salt to taste.
7. Cover and and cook until pork is cooked through – add vinegar if required.
The taste of the dish improves as the meat absorbs the spices. Some recipes call for the meat to be marinated pre-cooking, this one calls for the dish to be left for at least 24 hours before eating.
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