Wednesday, May 18, 2011


Let’s come back to Goa! We will make a delicious vindaloo today. Vindaloos are dishes with meat, some vegetables and vinegar. Yes. Vinegar. It gives the flavor to this dish. A dish with influences from Portugal. A mixture of Portuguese and Indian cooking. Let’s cook!


10 Kashmiri red chilies
1 pound pork, cubed
4 green cardamom pods (without the pods)
1 inch cinnamon stick
2 teaspoons cumin seeds
2 teaspoons coriander seeds
8 black peppercorns
1 teaspoon ground Kashmiri red chillies
3 cloves
1 teaspoon turmeric
1 teaspoon black mustard seeds
Some salt to taste
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 potatoes
Some vegetable oil
½ cup chopped onion
2 bay leaves
Some red wine vinegar
Some basmati rice

To make our Pork Vindaloo first we will have to prepare our vindaloo paste. To do this, soak the Kashmiri red chilies in warm water for about half an hour. The next step is grinding the spices. Grind the cardamom, cinnamon, cumin seeds, coriander seeds, peppercorns, ground Kashmiri red chillies, cloves, turmeric and black mustard seeds in a mortar.
Then we will put the soaked Kashmiri red chilies, garlic, ginger, vinegar and the mix of the mortar in a blender. Blend everything well to get the vindaloo paste, adding some water if necessary.
Once we have the vindaloo paste, we will have to mix it with the meat. Mix well and let it marinate for some hours. Doing it overnight it is a good idea.
When ready to start cooking, first we will peel and cut the potatoes in little pieces. We will bring to a boil but do not cook them completely. Reserve them.
Next we will put some oil in a wok. Once is hot, add the chopped onion. Cook for a couple of minutes and then add the bay leaves. Then add the pork with the marinade. Cook for some minutes and if we see we need to add more liquid, add some vinegar or a little water, depending if the acidity you want for your vindaloo. But just do this, if it is necessary. We do not want too much liquid.
When the meat is almost ready, add the potatoes and mix well. Let it cook for a while so that the potatoes get the vindaloo flavor. Serve with cooked basmati.
A very delicious dish. Indeed. Enjoy!
**more pics**

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