Goa Pork Vindaloo
Pork cooked in goan style
Ingredients
- 1 1/2 tsp Tamarind concentrate
- 1/4 cup Hot water
- 1/2 tsp Cumin seeds
- 2 lb Boneless lean pork cut in small cubes
- 1/2 tsp Black mustard seeds
- 1/2 cup Onions thinly sliced
- 1/2 tsp Coriander seeds
- 1 1/2 tsp Ground turmeric powder
- 2 spring Curry leaves
- 1/2 tsp Fenu greek seeds
- 2 tsp Indian chili powder
- 1 1/2 tsp Ground coriander
- 1 Cinnamon stick
- 1/2 tsp Salt
- 1/2 tsp Peppercorns
- 1/2 cup Cider vinegar
- 6 cloves Garlic cloves halved
- 1/4 cup Water
- 2 nos Fresh hot green chillies chopped finely
- 2 tbsp Onions chopped and sauteed in 2 tablespoons ghee for garnish
- 1/4 cup Mustard oil
- 1/4 cup Corainder leaves Fresh and finely chopped
Instructions
- Heat a heavy skillet over medium heat.
- Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
- Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
- Process to a fine powder and add to tamarind.
- Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.
- In a large bowl place pork and pour blender contents over and toss to combine.
- Marinate covered 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
- Add onion and sautee for 10 minutes, or until lightly browned.
- Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
- Reduce heat to medium and add pork and Cook often 5 minutes.
- Stir in vinegar and water.
- Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
- Garnish with browned onions and cilantro.
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Very nice recipe sowmya
Picture says thousand words. It is o tempting.