The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also famous for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies.
Instructions
To prepare the vindaloo paste take peppercorns, cumin seeds, coriander seeds, mustard seeds and fenugreek seeds and grind in as pestle and mortar or spice grinder.
Add the sugar half way through as this will help the grinding process.
Then add turmeric powder, chilli flakes and garlic and keep grinding until the garlic has been pulverised.
Add white wine vinegar and work the mixture into a paste.
When you have made the vindaloo paste, take the chopped pork meat and marinade for a few hours in the fridge making sure all surfaces of the pork come into contact with the paste.
Then take a frying pan or wok and heat a little oil and fry the onions until softened. Add the shredded ginger and fry for a couple of minutes stirring constantly. Add the marinated pork with all of the marinade and fry stirring frequently and reducing heat to a medium setting.
Add 200-250ml of water and bring to the boil and then simmer over a low heat for 45 minutes to one hour. Serve with rice.
