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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Vindaloo has its origin with the Portuguese colonist of India. It comes from the word vin de alho , which literally translates to Wine and Garlic. The Portuguese used to pickle their pork in wine and garlic preserve to make it ship-worthy. Read more . Authentic Indian Vindaloo is not even close to the anglicized version that most restaurants serve. Its a dry pork dish I remember my grandmother making the authentic Indo-Portuguese vindaloo for special ocassions. I will definately post the recipe later. Ingredients:
1 1/2 tbs of cumin seeds |
1 tbs of coriander / cilantro seeds |
2 tbs of dried fenugreek leaves ( or 1 tbs of fenugreek seeds) |
1 tbs of mustard seeds |
6 cardamom pods |
3 inch cinnamon stick |
1 tsp of black pepper |
1 tsp of tumeric |
1 tsp of red chilli powder ( add according to your spice tolerance) |
4-5 tbs of red wine vinegar ( i add coconut vinegar, 6 tbs) |
3 medium size red onions |
3 green chillies seeded and chopped ( add according to your spice tolerance) |
1 1/2 inch piece of ginger |
6-8 cloves of garlic |
1 bay leaf |
1 tsp sugar |
3 medium sized potatoes, cut in 6 pieces each |
4 ripe red vine tomatoes or 1/2 cup tomato puree |
2 lb chicken cut into small pieces ( or use the meat of your choice) |
2 tbs of chopped fresh cilantro |
1 cup water |
4 tbs veg oil |
salt to taste |
Directions:
1. * This dish is supposed to be spicy ! not for the faint hearted !
2. In a spice grinder or blender, powder ingredients 1-7 and set in a bowl
3. To this add your tumeric powder, sugar, salt, chilli powder and vinegar
4. Chop your onions and in the oil fry them until nicely dark brown (Important)
5. Using a spoon transfer the onions to a blender and add 4 tbs of water and make a nice paste. Turn off the fire.
6. Add this to your spice mix, stir well and set aside. ( vindaloo paste)
7. In the same pan that you fried your onions, there should be some oil left. Turn the flame to medium.
8. Puree your ginger and garlic with a couple of tbs of water and add to your hot oil with the bay leaf.
9. Stir for 2 mins
10. Add your chicken pieces and fry for 3-4 mins
11. Use the water to get the garlic ginger paste out of the blender and add to your pot
12. Add your vindaloo paste, potatoes and chopped tomatoes
13. Cover and let cook on medium low for about an hour or until your potatoes are cooked.
14. Stir in the chopped cilantro
15. Serve with hot basmati rice.
16. Enjoy
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