GOAN PORK VINDALOO | AUTHENTIC GOAN PORK VINDALOO RECIPE | GOAN RECIPES
I have tried the vindaloo served in some British curry houses and I’m sorry to say it is mostly an amalgamation of those restaurants’ different curry sauces with lots of chillies, with no real Goan flavour. Those curries have little to do with real vindaloo… except that they are hot. An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. It has wonderful spices, vinegar, ginger and garlic to bring the best out of the rich pork, and doesn’t have the thick sauce of curry house versions. This is a true vindaloo, with a light liquor and in this version of mine that I have learnt from my Grandmother.
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How to Make Goan Pork Vindaloo
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Goan Pork Vindaloo (Easy recipe!)
Vindaloo is a dish that has been highly requested on my channel for many years now, and I am so happy to finally share my recipe with you :)
The great thing about this dish is that it is very flexible. If you don't eat pork, feel free to use chicken, beef, or even jackfruit as a vegetarian option.
Tender fatty chunks of pork are cooked in a vinegar and chilli spiked curry until fork tender, and luscious. This dish is perfectly paired with hot basmati rice or chapathis/parathas.
Full recipe listed below. I hope you enjoy this video :)
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RECIPE
INGREDIENTS
2 lbs, Pork Butt/Shoulder cut into 2 inch chunks
2 tbsp, Kashmiri Red Chili Powder
1 tsp, Black Mustard Seeds
1 tsp, Black Pepper Corns
1 tsp, ground Cumin
2 tsp, ground Coriander
1/2 tsp, Fenugreek Seeds
1 stick, Cinnamon
4, Cloves
1 long Red Chili, cut into chunks
8 cloves, Garlic
2 tbsp, Ginger
1 tsp, White Sugar
6 tbsp, Apple Cider Vinegar
1/3 cup, Canola Oil
2 medium Onions, finely chopped
Salt to Taste
METHOD
In a small blender/coffee grinder add Kashmiri chili powder, mustard seeds, peppercorns, cumin, coriander, fenugreek seeds, cinnamon, and cloves. Process until a fine powder forms and add to a large bowl.
In the same blender add red chili, garlic, ginger, sugar, and vinegar. Blend until smooth, add to bowl with spice mixture, and mix to form a paste. Add to pork and mix to coat.
In a deep pot on medium-high heat add oil, followed by onions. Sauté until softened and browned.
Increase heat to high and add spiced pork. Cook for 5 minutes, stirring often until pork has firmed up slightly.
Add 2.5 cups of water and salt to taste and bring to the simmer.
Cook for 1.5 hours or until pork is fork tender, and sauce has reduced and thickened with some separation of oil. Enjoy!
MUSIC
Song: Simon More - Happy Vibes (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
Vindaloo Vinegar Pork Curry - Kitchen Cat
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★ Kitchen Cat ★ Vindaloo Vinegar Pork Curry Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 lb : Lean Pork
2 ts : Turmeric
5 : Cloves
Sprig : Curry Leaves
2 cm Stick : Cinnamon
1 ts : Mustard
4 : Garlic
1 ts : Salt
1/2 oz : Cumin
5 : Cardamom Pods
7/8 oz : Coriander
6 : Black Peppercorns
10 1/8 tb : Water
1 3/4 oz : Ginger
3 1/3 tb : Vinegar
1/2 ts : Chilli Powder
5 1/8 tb : Vegetable Oil
CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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Copyright © This video is developed and first published on Mar 26 2021 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your videos if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Goan Pork Vindaloo | Vindalho Paste Recipe
Among the many strongly spiced and bright curries of Goa is the Vindaloo (aka Vindalho). This paste is usually cooked with pork, but chicken can also be used. This mouth watering recipe satisfies all the human senses!
Ingredients:
For the Vindaloo/Vindalho Paste:
10 Bedki Chilies
10 Kashmiri Chilies
1 teaspoon Cumin Seeds
24 Black Peppercorns
12 Cloves
1/2 teaspoon Turmeric Powder
2 Cinnamon Sticks
20 Garlic cloves
1 piece of Ginger
5 Tablespoons of Vinegar (preferably Goan Toddy Vinegar)
Water if needed (Grind into a thick paste)
For the Pork Vindaloo/Vindalho Curry:
1 & 1/2 kg Pork (with fat, boneless, cut into 2 cubes)
3 Onions, sliced
2 teaspoons Salt
Vindaloo paste
Mix the above ingredients and set aside for a couple of hours or refrigerate overnight
1/2 cup Tamarind Juice (soaked and strained)
1 cup Water (or as needed)
1/2 teaspoon Sugar (or to taste)
Salt (for further seasoning)
Music Credits:
Ersatz Bossa by John Deley and the 41 Players
Horizon by @tellyourstorymusicbyikson