Vindaloo, with its roots in Goa, proudly holds traces of Portuguese cuisine in it. The marination works the best with pork over any other meat. This spicy side dish goes best with rice and appam.
Ingredients
1 kg pork (cut into pieces)
4 tbsp oil
2 inches cinnamon stick
8 cloves
8 cardamom pods
1 tbsp fennel seeds
1 tbsp pepper corns
2 tbsp mustard seeds
3 tbsp vinegar
2 tbsp ginger-garlic paste
2 onions (finely chopped)
2 tbsp Kashmiri chili powder
1 tbsp coriander powder
1 tsp turmeric powder
Salt as required
Water as required
Preparation
Wash and drain the pork
Heat oil in a pan
Add a paste of the whole spices, vinegar and ginger garlic paste
Saute well
Add the onions into it
Saute well
Lower the flame before adding Kashmiri chili powder, coriander powder and turmeric powder
Saute until the raw smell of the powders is gone
Now add the pork, salt and water as required
Add more vinegar and salt if required
Turn off the flame when the water reduces and the gravy tuns brown in colour
Delicious pork vindaloo is ready.