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Goan Pork Vindaloo

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Hello readers, 

  Today I will share with you a famous Goan delicacy "Pork Vindaloo".  Vindaloo is a flavourful curry dish that is popular in England and Indian regions of Goa and kankan. It is typically made with marinated pork. The name of the dish stems from the mispronounced Portuguese dish called" Carne de vinha d'alhos, meaning meat marinated in wine vinegar and garlic. The Portuguese explorers brought the dish to Goa in the 15th century,when it was adjusted to local conditions; since there was no wine vinegar in India. The Franciscan priests made their own version with palm wine.

      Many Indian spices were Incorporated into the dish,such as tarmarind, cinnamon, Cardamom and hot chilies. Vindaloo was later brought to England,where it became another hot curry,losing some of the earthy flavors and the balance of numerous Spices due to the excessive use of chilies in mordern Anglo- Indian cuisine. Hope you like the information related to this dish. 

## Can also make with chicken 😊

Ingredients:-

1. Pork- 750g.(leg piece cut into bite size).

2.  Onion -2( chopped).

3. Tomato-2 medium (chopped).

4. Tomato puree- 1/4 cup.

5. Ghee-2 tbsp.

6. Red Chili powder- 1tsp.

7. Tarmarind-1 tbsp(washed & soaked in hot water).

8.  Mustard seeds- 1tsp.

9.curry leaves- 8-10 (whole).

10. Salt-To taste.

For the marination:-

1. Garlic- 12 cloves(chopped).

2. Ginger-1 inch (chopped).

3. Kashmiri red chilies- 8(whole).

4. Mustard seeds- 1tbsp.

5. Black pepper corns- 1tbsp.

6. Green chilies-3( chopped).

7. Cumin seeds- 1tsp.

8. Coriander seeds- 1tsp.

9. Fenugreek seeds- 1tsp.

10. Black cardamom seeds- 1tsp.

11. Cloves- 3(whole).

12. Cinnamon stick-1inch (whole).

13. Vinegar- 4tbsp.

14. Turmeric powder-1/2 tsp.

15. Jaggery or soft brown sugar-2 tbsp.

16. Red wine- 75ml.

17. Sunflower oil-1 -1/2 tbsp.

Preparation Method:-

Step 1-  Two days before take a heavy bottom pan. Add black pepper corns, Cumin seeds, Coriander seeds, fenugreek seeds, cloves, cinnamon stick,black cardamom seeds, kashmiri red chilies, mustard seeds. Dry roast on low flame until arometic. About 4-5 minutes.  Take out them into a bowl and cool down.

Step 2- In the same pan add 1-1/2 tbsp oil. Add chopped garlic. Saute till soften and light brown take out them. Now add chopped ginger and saute till brown. Turn off flame.

Step 3- Once dry roasted spices cool down transfer them into the blender along with half fried garlic, fried ginger, green chilies, vinegar, jaggery,salt, Turmeric powder and red wine.

Step 4- Now blend to a smooth paste. Transfer into a bowl. Marinade pork with this paste and keep in the refrigerator for 2days.

Step 5- After 2 days, take out marinated pork from the refrigerator. 

Step 6- Take a heavy bottomed wok. Add 2tbsp ghee(clarified butter). Once ghee heated well add  mustard seeds. Once chopped seeds start splutter add curry Leaves and saute for few seconds. Now add chopped onion and saute till golden. Next add chopped tomatoes. Cook till mushy.

Step 7- Now add tomato puree, red Chili powder and saute for 3-4 minutes.

Step 8- After 3-4 minutes, add marinated pork with the marinate mixture. Mix everything well. First 5 minutes cook on a high flame. After 5 minutes lower the flame and add 1-1/2cup  water and Tarmarind water.

Step 9- Now mix well and lower the flame. Cover the wok with lid and cook for 1 hour or until pork became tender. In between check the seasoning and adjust to taste.

Step 10- Once pork became tender,add remaining fried Garlic. Mix well and turn off flame. Transfer into a serving bowl.

Step 11- Now it's ready to serve with laccha paratha and Salad 🥗 (before serving squeeze lemon juice over the top).  

Step 12- Your weekend meal is ready. 😊

## Thank you my friends for reading my recipe and your support. Lots of love. Stay safe and blessed.😊😊



image credit: source, source2

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