Goan pork vindaloo
Pork Vindaloo
Ingredients :
Pork : 1 kg
Onion : 2
Tamarind : lemon size ball
Palm feni / white rum : 3 tblsp
Sugar : 2 - 3 tblsp
Water : 2 - 3 cup
Salt : to taste
Kashmiri chilies : 12 (big ones)
Cloves : 6
Cinnamon : 6 inch piece
Pepper : 6
Cumin seeds : 1 tsp
Ginger : 2 inch piece
Garlic : 15 cloves
Turmeric : 1 tsp
Vinegar : around 1/2 cup
Procedure :
Grind all the red masala ingredients using vinegar and make a smooth paste.
Wash the pork, cut it into cubes, apply salt and keep aside for a few minutes. Then cook it in a saucepan on a low flame, this will release a lot of water. Cover and continue cooking till the water dries up.
Mean while soak tamarind in water and extract the pulp. After the water from the meat has dried up, fry it in it's own fat or if you are using lean meat, add some oil and slightly caramelize them.
Transfer the meat pieces in another bowl and sauté chopped onions in the remaining fats/oil. Once the onions are brown add the red masala and the tamarind water (you can also use the tamarind while grinding the masala) and stir it for a while.
Then add the meat pieces, sugar, salt and palm feni/white rum and mix well.
Add water as per the consistency you desire.
Prepare it one day prior to serving for better seasoning and an enhanced flavour. Serve with sanna, bread or rice.
Recipe by: Linda Fernandes Ponda-Goa.
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