Goan Vindaloo Curry
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Curry is not just a spice; it refers to all dishes made with it. One variety of curry is vindaloo, which is distinguished from other variations by the presence of pork marinated in vinegar (a concept introduced by Portuguese sailors). Vindaloo is also enjoyed in Britain, where it is made very spicy, although excessive spiciness is not characteristic of Goan cuisine.
Ingredients
- Dried Chili Pepper - 15 pieces
- Black Cumin (Cumin) - 1 tablespoon
- Clove - 6 pieces
- Cinnamon - 1 piece
- Green peppercorns - 12 pieces
- Star anise - ¼ pieces
- Poppy seed paste - 1 tablespoon
- Ginger - 0 oz
- Garlic - 6 cloves
- Tamarind Paste - 1 tablespoon
- Champagne Vinegar - 4 spoons
- Pork Blood - 25 oz
- Vegetable Oil - 5 fl oz
- Onion - 3 heads
- Salt - to taste
- Curry - 15 pieces
- Brown Sugar - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Soak the dried chili peppers in warm water and let them sit for 10 minutes.
Step 3
Then transfer the peppers without water to a blender, add cumin, cloves, cinnamon, black peppercorns, 1/4 of a star anise, poppy seeds, ginger, garlic, tamarind paste, and vinegar. Blend until smooth.
Step 4
Cut the pork into large cubes.
Step 5
Mix with the spice paste and let marinate for an hour.
Step 6
In a large heavy-bottomed skillet, heat the oil and sauté the chopped onion over medium heat for 15 minutes.
Step 7
Then add the pork along with the marinade and sauté, stirring, for 5 to 10 minutes.
Step 8
Pour in 500 ml of water, add salt, bring to a boil, and simmer on low heat for 30–40 minutes until the meat is cooked through.
Step 9
Finally, add the curry leaves and sugar, and cook for another 3–4 minutes.
Step 10
Serve hot, with rice.
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