10 May 2018


(Goan/Portuguese piquant Curry Sauce)

Vindaloo or Vindalu has it's origins from the Portuguese cuisine which was, 
and still is, very influential in Goan cooking.
This piquant and spicy and sweet sauce, is great with pork, chicken or lamb.
One of the favourite dishes of the Parsees.
Have it with rice or crusty bread.


1/2 kilo cubed pork(or any meat) with the fat intact. (it is the fat that will give the flavour to this dish)
1 tsp ginger paste
1 tsp garlic paste
4 tsp red chilly powder
12 tsp Dijon mustard
1 tbsp malt vinegar (brown vinegar)
1/2 tsp turmeric powder
1 stick cinnamon
5 cloves
1 tsp cumin powder
2 tsp brown sugar
1 tsp black pepper powder
1 large onion finely diced and golden fried
Coriander leaves to garnish
salt to taste


Marinate the pork in ginger, garlic, chilly powder, mustard and vinegar overnight
In a pan, fry the onion add turmeric powder, cinnamon, cloves and cumin powder.
Add the marinated meat and stir fry fro 5 minutes on high heat till you get the aroma of the spices.
Add 2 cups of hot water and let it simmer till the meat is cooked. Add salt, sugar and  pepper.
Serve hot garnished with coriander leaves.Tastes even better the next day!

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1 comment:

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