An authentic, spicy and hot vindaloo dish from the Goan community.
Marinade Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 1/2 | cup | cider vinegar or malt vinegar |
| 3 | tbs | cumin seeds |
| 24 | lengthwise slices | ginger (25mm wide, 3mm thick) |
| 24 | cloves | garlic |
| 24 | whole | Thai or cayenne chillies (stems removed) |
| 3 | sticks | cinnamon (3 inches long each) |
| 1 1/2 | tsp | turmeric (ground) |
| 3 | tsp | salt |
| 6 | tbs | neutral oil |
| 1/2 | leg | pork (1 inch cubes) approximately 1.8kg |
Directions
Cube the pork into one inch sized chunks.
Add the vinegar, ginger, garlic, and spices into a blender. Blend into a puree.
Massage the marinade into the pork.
Place it in the fridge and let it marinate for a few hours or overnight.
Heat the oil in a pan over medium-high heat.
Add the marinated pork. Stir occasionally for about 15 minutes. You’re looking to see the oil split from the meat.
Pour in ½ cup of water and scrape the bottom of the pan to deglaze it. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 15 minutes.
Stir in the cilantro, and serve.
Notes
I substituted 6 tablespoons of kashmiri chilli powder for the chillies. It was quite hot, but not uncomfortably so. You will need to determine the right amount of chilli for your tastes.
I recommend cooking this for 20 minutes using a pressure cooker instead of the method shown above. I will test this next time and amend the recipe if the results are better.
You might want to serve this with a cooling yoghurt side dish to help cool the mouth.