Goa Pork Vindaloo

by sowmyaanilpillai
Pork cooked in goan style
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Goa  Pork Vindaloo – pachakam.com
Votes: 2
Rating: 4
You:
Rate this recipe!
Cuisine Goa
Prep Time 30 minutes
Servings
people
Ingredients
  • Tamarind concentrate - 1 1/2 tsp
  • Hot water - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Boneless lean pork(cut in small cubes) - 2 lb
  • Black mustard seeds - 1/2 tsp
  • Onions(thinly sliced) - 1/2 cup
  • Coriander seeds - 1/2 tsp
  • Ground turmeric powder - 1 1/2 tsp
  • Curry leaves - 2 spring
  • Fenu greek seeds - 1/2 tsp
  • Indian chili powder - 2 tsp
  • Ground coriander - 1 1/2 tsp
  • Cinnamon stick - 1
  • Salt - 1/2 tsp
  • Peppercorns - 1/2 tsp
  • Cider vinegar - 1/2 cup
  • Garlic cloves(halved) - 6 cloves
  • Water - 1/4 cup
  • Fresh hot green chillies(chopped finely) - 2 nos
  • Onions(chopped and sauteed in 2 tablespoons ghee for garnish) - 2 tbsp
  • Mustard oil - 1/4 cup
  • Corainder leaves(Fresh and finely chopped) - 1/4 cup
Cuisine Goa
Prep Time 30 minutes
Servings
people
Ingredients
  • Tamarind concentrate - 1 1/2 tsp
  • Hot water - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Boneless lean pork(cut in small cubes) - 2 lb
  • Black mustard seeds - 1/2 tsp
  • Onions(thinly sliced) - 1/2 cup
  • Coriander seeds - 1/2 tsp
  • Ground turmeric powder - 1 1/2 tsp
  • Curry leaves - 2 spring
  • Fenu greek seeds - 1/2 tsp
  • Indian chili powder - 2 tsp
  • Ground coriander - 1 1/2 tsp
  • Cinnamon stick - 1
  • Salt - 1/2 tsp
  • Peppercorns - 1/2 tsp
  • Cider vinegar - 1/2 cup
  • Garlic cloves(halved) - 6 cloves
  • Water - 1/4 cup
  • Fresh hot green chillies(chopped finely) - 2 nos
  • Onions(chopped and sauteed in 2 tablespoons ghee for garnish) - 2 tbsp
  • Mustard oil - 1/4 cup
  • Corainder leaves(Fresh and finely chopped) - 1/4 cup
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a small bowl whisk tamarind with water.
  2. Heat a heavy skillet over medium heat.
  3. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
  4. Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
  5. Process to a fine powder and add to tamarind.
  6. In a blender, combine garlic, chillies and ginger and make it like paste.
  7. Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.
  8. In a large bowl place pork and pour blender contents over and toss to combine.
  9. Marinate covered 2 hours at room temperature or refrigerate overnight.
  10. In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
  11. Add onion and sautee for 10 minutes, or until lightly browned.
  12. Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
  13. Reduce heat to medium and add pork and Cook often 5 minutes.
  14. Stir in vinegar and water.
  15. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
  16. Garnish with browned onions and cilantro.
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2 comments

Avatar
Vinaya February 25, 2009 - 1:32 pm

Very nice recipe sowmya

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Avatar
Meena February 25, 2009 - 1:33 pm

Picture says thousand words. It is o tempting.

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