Thursday, 9 May 2013

Pork Vindaloo (Goan Style)


Vindaloo dishes got popularity in the Indian Restaurants and for most, it just meant the hottest curry. In fact the original Vindaloo dish is a Pork dish, which originates from Goa. As the Indian cuisine was being promoted in the UK by Bangladeshis, who are almost all Muslims therefore couldn’t offer any Pork, because of their religion, so in the UK most locals would have never tasted the real Pork Vindaloo dish. Instead one would be given lamb, chicken vindaloo.

Vindaloo in fact is a Portuguese dish (Carne de Vinha d’ Alhos), which they prepared using wine and garlic. Later on the wine got substituted by vinegar. In Goa (which was a Portuguese colony), they started using Kashmiri chillis (which as you would know is not hot but gives the most beautiful red colour and flavour to the dishes. One can use any meat but traditionally it is Pork which is the most common in Goa. 

Another misconception is that Vindaloo is the hottest dish (which is what the UK Bangladeshi Restaurants felt and just added extra red chillis). However, it is a very spicy dish and the red colour is often described as fiery! Kashmiri chilli is not available in the UK stores except in the Indian grocery shops in most major cities. I guess one could use Paprika but you wont get the fiery taste.

 Ingredients:
  • 500 gms Pork cut into small pieces.
    Pork Vindaloo
  • 1 Large onion chopped finely.
  • 6 dried Kashmiri mirch (chilli).
  • 3 Garlic cloves crushed or paste.
  • 1 inch Ginger grated or paste.
  • 1 tsf Haldi (turmeric).
  • 1 Cinnamon stick.
  • 4-6 Peppercorns.
  • 3-4 Cloves.
  • 4-6 Cardamons. 
  • 2 tsf Jeera (Cumin) seeds.
  • 1 tsf Dhania (Coriander) seeds.
  • 5-6 tbsf White Vinegar.
  • 1 tsf Salt (to taste).
  • 1 tsf Brown Sugar.
  • 4 tbsf of vegetable Oil.


Method:
  1. Grind the Kashmiri mirch, peppercorn, cinnamon, cardamon, cumin seeds and coriander seeds in a grinder. Add this mixture and turmeric to the vinegar, to make a slightly runny paste.
  2. Add the pork pieces to the paste and keep aside. Some people leave it overnight in the fridge.
  3. In a pan with cover, fry the onions to a golden colour. 
  4. Add ginger and garlic paste and fry for 2-3 minutes.
  5. Now add the pork with the marinade including all juices. Fry it till oil separates.
  6. Add sugar and about 200mls of water. Bring it to a boil and lower the heat. Cover the pan and let it cook for about 45 minutes or till pork is tender. You may need to check and add more water if the gravy is becoming thick.

Serve hot with rice.
(I have kept it very dry because that is what I like and eat it with chapatis, but in Goa one would see more gravy i.e., adding more water and served with rice).

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