Name: Goa Pork Vindaloo
Prep time: 30 min
Total time: 30 min
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)

Goa Pork Vindaloo

Goa Pork Vindaloo

Pork cooked in goan style

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Prep Time 30

Total Time 30

Cuisine Goa

Servings people

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

In a small bowl whisk tamarind with water.
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.
In a blender, combine garlic, chillies and ginger and make it like paste.
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.