Traditional Vindaloo with Pork and Curry
Votes: 1
Time: 4 hours 15 minutes
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
Traditional Vindaloo with Pork and Curry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg lean boneless pork, cut into 3 cm cubes.
- 1.5 tsp. tamarind essence
- 0.5 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 0.5 tsp coriander seeds,
plus 1.5 tsp ground coriander - 2 curry leaves
- Cinnamon stick (about 8 cm)
- 0.5 tsp black peppercorns
- 6 cloves garlic, cut in half
- 2 tablespoons chopped ginger
- 2 medium fresh hot green chilies, seeded
- 2 tbsp and 0.5 cup mustard oil
- 0.5 cups thinly sliced onion
- 1.5 teaspoons of turmeric
- 0.5 tsp crushed fenugreek seeds
- 2 tsp Indian chili seasoning
- 0.5 tsp salt
- 0.5 cup apple cider vinegar
- 1/4 cup water,
plus 1/4 cup hot water
Garnish:
- 1 cup finely chopped onion, fried in 2 tablespoons vegetable oil until golden brown
- 1/4 cup finely chopped cilantro
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Recipes with similar ingredients: pork, chili pepper, turmeric, fenugreek, tamarind, mustard seed, curry leaves, chili seasoning, coriander, apple cider vinegar, cilantro
Cooking the dish according to the recipe:
- In a small bowl, combine tamarind and water.
Heat a heavy skillet over medium heat. Add the cumin, mustard seeds, and coriander seeds; stir-fry until they begin to pop. Transfer to a coffee grinder along with the curry leaves, cinnamon, and peppercorns. Grind to a powder and add the tamarind.
In a blender, combine the garlic, chili, and ginger and blend until a paste forms. Add 2 tablespoons of mustard oil and tamarind spice mixture; blend until smooth. Place the pork in a large bowl and pour in the blender contents.
Marinate covered for 2 hours at room temperature or refrigerate overnight. - Heat the remaining 1/2 cup mustard oil in a large skillet over medium-high heat. Add the onion and cook for 10 minutes, until golden brown. Add the turmeric, fenugreek, chili powder to taste, coriander, and salt; cook for 30 seconds, stirring constantly.
Reduce heat to medium and add the pork and marinade. Cook for 5 minutes, turning the pork frequently. Pour in the vinegar and water. Reduce heat to medium, cover, and cook for about 1 hour 30 minutes. Serve with rice as a side dish, topped with fried onions and cilantro.
Check out another version of the same thing vindaloo recipe.
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