Name: Pork in garlic and vinegar
Yield: Serves 4
Cuisine: India
Ingredients: 2–6 dried red chillies; seeds of 2 black cardamom pods; 15 ml/1 tbsp tamarind juice or lime juice; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp salt, or to taste; 1.25 ml/½ tsp fenugreek seeds; 675 g/1½lb pork leg steaks, cut into 2.5cm/1 in cubes; 60 ml/4 tbsp sunflower oil; 2 large onions, finely chopped; plain (all-purpose) flour or Indian bread, to serve; 6 cloves; 5 ml/1 tsp soft dark brown sugar; 5 ml/1 tsp coriander seeds; 10 ml/2 tsp sunflower or vegetable oil; 120 ml/4fl oz/½ cup cider vinegar; 5 cm/2 in piece of cinnamon stick, broken up; 25 g/1 oz garlic, chopped; 8–10 black peppercorns; 1 blade of mace; 25 g/1 oz fresh root ginger, roughly chopped; 8–10 curry leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Vindaloo is Goa’s signature dish, first introduced by Portuguese traders who took pork preserved in vinegar (vin) and garlic (alhoo) with them on their long voyages to India. More than just the fiery-hot taste its reputation suggests, Vindaloo presents a well-rounded, spicy and enjoyable dish.

Ingredients

2–6 dried red chillies
25 g/1 oz fresh root ginger, roughly chopped

Method

Soak the chillies in hot water for about 10–15 minutes, until softened. Put them into a blender or food processor along with the ginger, garlic, vinegar and tamarind or lime juice. Blend the ingredients until they make up a smooth purée.