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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A recipe based on one found in a Penzeys Spices catalog. I purchased some salt free Vindaloo seasoning from Penzey’s to go with our new low-sodium diet and because I couldn’t find any Vindaloo seasoning at any local grocers. Note: add the optional cayenne pepper for a fiery hot Vindaloo as served in beach front restaurants in India. Ingredients:
2 -5 tablespoons vindaloo seasoning |
2 -5 tablespoons water |
2 tablespoons canola oil (e.g., do not use olive oil) or 2 tablespoons peanut oil, oil that can withstand heat (e.g., do not use olive oil) |
1 1/2 lbs pork, cubes (can alternatively use lamb or duck) |
1 large onion, minced |
1 cup water |
6 tablespoons vinegar |
1 teaspoon salt |
4 potatoes, cubed (about 4-6 cups) |
2 -5 tablespoons cayenne pepper (optional) |
Directions:
1. Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
2. In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
3. Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
4. Add potatoes and cook until tender, about 45 minutes.
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