Vindaloo

Name: Vindaloo
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: Groundnut Oil to fry potatoes; 10 g/1 Tbs Garlic; 5 g/½ tsp Black Peppercorns; 5 g/1¾ tsp Sugar; 120 ml/½ cup Malt Vinegar; 30 g/3 Tbs Ginger; 15 g/¼ cup Coriander; 100 ml/7 Tbs Malt Vinegar; 100 g/3½ oz Pickled Onions; 200 g/1⅓ cups Potatoes; Salt; 60 g/⅓ cup Onions; 675 g/1½ lb Leg of Pork; 100 g/7 Tbs Groundnut Oil; 3 g/½ tsp Turmeric; 10 g/5 tsp Coriander seeds; 3 g/1 tsp Cumin seeds; 10 sticks Cinnamon (1-inch); 8 Whole Red Chillies; 3 Green Chillies; 8 Cloves; 8 Green Cardamom

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 25

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

One of the many tasty—though ‘hot’—pork dishes from Goa, Vindaloo, too, tastes better if it is allowed to ‘pickle’ for a day.

Ingredients

675 g/1½ lb Leg of Pork
100 g/7

Asia
India
Goa
Main course
Gluten-free

Method

Preparation

THE PORK: Clean, remove the excess fat, debone and cut into 1-inch cubes.

THE VEGETABLES: Peel, wash and finely chop onions. Peel, wash and cut potatoes into cubes; heat oil in a kadhai and deep fry potatoes over medium heat until golden brown. Clean, wash and chop coriander.

THE MARINATION: Pound pepper with a pestle. Rem