How to Make a Delicious Goan Style Vindaloo

3 Jan

I know, I know – slightly off the road of sewing oilcloth – not even close, but I would like to include a recipe a week on my blog.  So much cooking is done here and I want to share some of the delectable food that comes out our kitchen.  This week the recipe comes from Madhur Jaffrey’sIndian Cookery.  The recipe is called Goan-style hot-sour pork – Vindaloo. It is  not for the faint hearted and needs some time and lots of love.  But the outcome is so delicious it is one of our favourite ‘adult’ curries.

2tsp whole cumin seeds

2-4 hot dried chillies (or to your taste)

1 tsp black pepper corns

1 tsp cardamom seeds

2cm stick of cinamon

1.5 tsp whole black mustard seeds

1 tsp fenugreek seeds

5 tblspns of white wine vinegar

1 tsp light brown sugar

1 tsp salt

8-10 tablespoons vegetable oil

2 medium onions

These ingredients will make up the vindaloo paste.

Eight cloves of garlic (rough cut)

2.5cm cubes of ginger (rough cut)

900grams of boneless shoulder pork cut into 2.5cm cubes

2 medium waxy potatoes (optional)

1 table spoon of ground coriander seeds

0.5 tsp of tumeric

Heat a heavy pan on medium.  Dry roast your spices until your mustard seeds are popping.  We added bay leaves as we did not have fenugreek seeds (this whole dry roasting process is an addition Madhur Jaffrey does not do this)

Take off heat and grind spices finely as possible.  (we use a small coffee grinder solely for the purpose of grinding spices)

Place in bowl and add your vinegar, sugar and salt, cover.

Chop onions and put them in the heated oil cook until brown and crispy.

Take them out of the oil and blend them with 2-3 tblspns of water, until you have an onion purée.

Add the onion purée to the ground spices – this is the vindaloo paste.

Cut the meat into cubes, remove any large pieces of fat and dry the meat off.

Now put your rough cut garlic and ginger and 2-3 tablespns of water into a blender.  Blend this until you have a smooth paste.

Heat the oil that was used for the onions again over a medium high heat.  When hot add your cubes of meat, a little at a time to keep the heat up and to help brown the meat lightly on all sides. Do this with all the meat.  Place the browned meat into a bowl and keep warm.

Turn the heat down to medium and in the remaining oil put the smooth paste of ginger and garlic.  Stir it for a few seconds.  Add coriander and tumeric.  Add the meat and any juices as well as the vindaloo paste and 225ml of water or stock (veg or chicken).  We added some potato chunks because we did not have a full 900g of pork.  If you opt for potatoes in the mix, do choose waxy ones which will not break up during the cooking.

Bring to boil, reduce to a simmer then cover. We place it in a 170degrees centigrade oven for a couple of hours or until the pork is tender. stir half way through, if sauce looks too thin leave the lid off for the latter hour.

Take out and serve with rice, chopped fresh coriander, natural yoghurt and a chutney of your choice – eat. Delicious.


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