vindaloo

I guessed since the blog is called Vindaloo.
I should share my recipe for one of my favorite dishes.
Oh Yes I can most definitely create what I like to consume.
While its not as good as my mom, my aunt or the stuff I've tasted at a few places in GOA, it is certainly finger licking delicious.
However I have come to the conclusion that the meat cooks better in Goan water. Maybe the water is contaminated (or should I say purified) by streams of Feni running into the lakes of GOA.

Goan Vindaloo (Pork)

Ingredients

* 1 kg: Lean pork (I generally buy shoulder)
* 2 Onions, medium
* 8 pcs: Dried red chillies/peppers
* 6 pcs: Green chillies Sliced.
* 6 pcs: Cloves
* 1 tsp: turmeric
* 6 Cloves Garlic and 1 pod of Ginger, or Ginger Garlic paste
* 8 : Peppercorns
* 1 tsp: Cumin seeds
* ½ tsp: Mustard seeds
* 2 tbsp: goan Vinegar (coconut)
* 1 piece of Cinnamon
* 2 tbsp: Oil
* Water to make paste and Salt to taste

My Vindaloo Recipe
1. Cube the cleaned pork.
2. Apply salt, pepper and turmeric and keep aside.
3. Roast cloves, cumin, cinnamon and peppercorns and put in mixer.
4. Roast red chillies and add to mixer. Grind all the spices with vinegar,
5. Adding ½ tsp of sugar to mix and grin to paste.
5. Rub the paste on the meat and marinate for at least 3 hours. (I generally marinate for a day or overnight)
6. Heat oil in a pan on medium heat and add the meat.
7. Fry the meat till brown, add the chopped onion and green chillies, add little vinegar and the water gradually.
9. Lower heat and Cover the pan with lid.
10. Cook meat till tender and the oil rises to the top.

Enjoy the pork. And pleas do not substitute it with another meat. Also vindaloo does not need potatoes, that is some North Indians weird translation of a Goan Portuguese delicacy.

Bom apetite!

Labels: Food