Pork Vindaloo

Vindaloo

Ingredients
1 tsp cumin seeds
3 cloves
1/2 tsp black pepper corns
***
4 garlic cloves
A piece of ginger
1 tbsp vineger
***
1/2 kg pork (cut in cubes)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp salt
***
2 onions (chopped)
2 potatoes (cubed)
1 tbsp tomato sauce
1 bay leaf
A piece of cinnamon
Oil for frying
Coriander leaves / Curry leaves
Method

Dry roast first three ingredients & grind to a fine powder.
Mix the cubed pork with tumeric, chilli & salt.
Cover & refrigerate for 1 hour.
Blend garlic,ginger & vinegar in a mini food processor.
Warm the oil in a casserole . Add cinnamon stick & a bay leaf.
Add shredded onions.
When it turns light golden brown, add pork.
Fry for a while & add blended mixture (ginger+garlic) along with tomato sauce.
Stir for a while & add water .
Cover & cook for 30mn, stirring from time to time.
When half cooked, add potatoes.
If the pork & the potatoes are thoroughly cooked, add the blended powders.
Remove from heat & garnish with coriander leaves.
Serve hot with Baguette/Vellappam / Rice / Naan.

"Vindaloo" is the only curry in which we use vinegar as an ingredient.
This is the famous curry of Goan Christians. Instead of Vinegar they use Feni. Goa was a former portuguese colony . Portuguese prepare this for christmas and is known as "Carne de Vinha d' Alhos" / Pork in vinegar & garlic. It's "Pickled Pork" for Americans & "Garlic Pork" for Trinidadians.

Pork Vindaloo - A Goan Dish

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