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

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

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