I am back from my vacation. This is an attempt to come out of my do-nothing mode. Bitten with the bitter cold , I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis. Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. So while I cut the pork into tiny bite-size chunks, I could already taste my leisurely Saturday meal!
Recipe Source : My Mom
Meat - 1 Kg
Grind withh 2 Tbs vinegar and enough water,
33 dry red chillies, deseeded,
1 tsp pepper,
1 tsp jeera,
3/4 tsp Mustard,
1/2 tsp Fenugreek seeds,
1 handful garlic cloves,
1 piece ginger and 1/2 tsp turmeric powder.
Tomatoes - 3 sliced thinly and roundly
Onions - 3 sliced long
Fry the onions and green chillies, when brown, add the ground paste and mix well. Then add the tomatoes and mix till oil seperates. Then add the meat and 1 1/2 tsp salt and cook with weight in poressure cooker adding water.The time varies with the pork. It can be between 6 minutes to 20 minutes. When cooked, correct salt, mix and set down.