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. 😀
- 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
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.