Goan Vindaloo Recipe

Goan Vindaloo Recipe
Photo Credit: http://blog.sigsiv.com/2010/09/goan-pork-vindalho-pork-vindaloo.html
Probably the only way Indians like their pork, this fiery Goan delight will set your mouth on fire with every bite, and the addition of vinegar and spices makes this pork dish piquant.
Goan Vindaloo Recipe
Difficulty Average
Rating 8.8 / 10 (6 votes)
Recipe Type Non Veg.
  • 1/2 kg Pork (cubed)
  • 2 Large Onions (chopped)
  • 10 Garlic flakes
  • 10 Pepper Corns
  • 1 Ginger
  • 1 tsp Cumin Seed Powder
  • 1/4 tsp Sugar
  • 1/2 tsp Mustard Seed Powder
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Vinegar
  • 2 Red Chilies
  • 1 peg Coconut Feni
  • 2 cups Water
  • Salt to taste
How to make Goan Vindaloo:
  • Put garlic, ginger and pepper corns in a grinder, to make a paste.
  • Add salt, cumin seed powder, mustard seed powder, cinnamon powder, vinegar, sugar and red chilies to the paste.
  • Take a dish and pour the prepared paste into it.
  • Keep the pork pieces in the paste and let them marinate for a few hours.
  • Heat the oil and fry the chopped onions till they turn golden brown.
  • Now add the marinated pork pieces to the fried onions. Fry them till pork turns soft.
  • Add coconut feni and few drops of vinegar to the pork.
  • Cook it for about 2 minutes.
  • Goan Vindaloo is ready. Serve it hot with rice.

Reviews and Ratings:
peter dunbar posted 08/10/2011
I think an essential ingredient has been omitted.
15 to 20 Kashmiri chillies (sookhi lal mirch)
also the longer you marinate the pork(in half cup of vinegar) the tastier the dish.(3 or 4 days)
This dish should be pleasently hot.