Goan Pork Vindaloo

3

The authentic Pork Vindaloo is not very fiery. In fact it is mildly spicy & tangy. It is the Kashmiri Chillies which gives the Vindaloo a lovely rich red color.

The name ‘Vindaloo’ is derived from the Portuguese dish “Carne de Vinha d’ Alhos” which is a dish of meat, usually pork with wine & garlic. The Portuguese dish was modified by the substitution of vinegar (usually Palm Vinegar) for the red wine & the addition of red Kashmiri Chillies with spices to evolve into Vindaloo. The alternative terms are Vindalho or Vindallo. Traditional Goan Pork Vindaloo is intensely flavored with fragrant spices & does not include potatoes.

No celebration & festive occasion is complete without the Goan Pork Vindaloo. It is enjoyed with the most popular & loved accompaniment the Goan Sannas which is prepared with toddy! This Vindaloo is a favorite around the world. This speciality is served with pride in every Goan home at Christmas, New Year & Easter. I am happy to share this absolutely delicious Vindaloo recipe which my family savored with Goan Sannas… Enjoy this wonderful dish from the very heart of ever beautiful Goa. J


Ingredients :

1 kg. Pork
4 tbsps. Groundnut Oil
500 ml. Water
Grind the ingredients mentioned below with vinegar to a fine paste & reserve the masala water for cooking :
  • 450 gms. Onions (chopped roughly)
  • 300 gms. Tomatoes (chopped)
  • 10 gms. Cumin
  • ½ tsp. Turmeric
  • 20 gms. Mustard Seeds
  • 6  dry Kashmiri Chillies (destemed & deseeded)
  • 6 Cloves
  • ¼ tsp. Cinnamon Pwd.
  • 6 Black Peppercorns
  • 20 flakes Garlic
  • 4 inch piece Ginger
  • 1 large sprig Curry Leaves
  • 500 ml Sugarcane Vinegar or as per choice
  • A pinch of Sugar or to taste
  • Salt to taste


Procedure :

Cut & dice the pork into desired pieces & clean by washing in some diluted vinegar.
Then rub in the prepared masala paste into the pork pieces & allow it to marinate for a few hrs. or overnight in the fridge.
Heat oil in a sufficiently deep, wide & heavy bottomed pan. (I used a pressure cooker).
Throw in the curry leaves & fry for a few seconds.
Add the meat & fry till oil starts separating.
Add the reserved masala water from the grinder & stir well.
Pour in enough water & allow to cook on a slow fire, until the meat is cooked well. If you use a pressure cooker then pressure cook for about 4 whistles.
Let the cooker cool on its own.
Check if the meat is cooked.
If the meat is not tender then pressure cook for another 2 whistles. Use your judgement for this.
Adjust salt, sugar & vinegar to taste.
Serve hot with plain steamed rice, bread of your choice or with Sannas.

Tips & Variations :

You may make fresh tomato puree & add it when you are frying the meat instead of grinding it along with the masala.
You may chop & fry the onions & then add the masala paste to it instead of grinding them with the masala.
You will know that the Pork Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar.
The Pork Vindaloo tastes better the next day if you allow the meat to marinate in the gravy. The longer you allow the flavors to meld & store it for a longer period, it will taste even better… just like pickle!
If you like the vindaloo very spicy then grind the chillies along with the seeds.

Share this post

About the Author