This spicy and tangy dish is a traditional food from Goa on the west coast of India. The name “vindaloo” is derived from the Portugese dish “carne de vinha d’alhos”. This fragrant hot dish flavored with vinegar and red kashmiri chillis was just right to eat today, when we were housebound because of the snow!
What you need:
2 lbs pork cut into cubes
4 tbsp vindaloo paste (I used the Patak brand)
1 large onion finely sliced
1 tsp ginger garlic paste
1-2 sticks of cinnamon
1 tsp freshly ground coriander seeds
2 kashmiri red chilli freshly ground
5-6 cherry tomatoes
3 tbsp vinegar
3 tbsp oil
salt to taste
a few curry leaves
2 tbsp chopped cilantro
How to make:
1. Coat the pork cubes well with vinegar. Then add the vindaloo paste and mix well. Cover and marinate the pork overnight.
2. Heat oil in a heavy bottomed pan. Add the curry leaves, cinnamon, onions and ginger garlic paste. Saute the onions till they are golden.
3. Add the ground coriander and chilli to the onions and stir well.
4. Throw in the pork cubes and cover and cook on a low flame for about an hour. Keep stirring from time to time.
5. Cook till the pork is tender. If you need gravy, add a cup of water and cook for another few minutes.
6. Garnish with cilantro and cherry tomatoes. Serve hot with chapati/naan or rice.