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: