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Pork Vindaloo ( Goan Cuisine )

Posted Mar 16 2009 3:39pm


Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish " CarnedeVinha d'Alhos", a dish of meat, usually pork, with wine and garlic. Vindallo was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. Vindaloo is not common in India, but is a popular Indian dish in Goa. The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus; it is also sometimes found at Indian restaurants in the United States and Canada.


Serves : 6- 8

Ingredients

1 kg diced pork
1 litre ( 4 cups ) beef stock ( recipe below )
2 teaspoons cumin seeds
2 teaspoon garammasala powder
1 tablespoon grated fresh ginger
6 cloves garlic , crushed
8 small fresh red chillies , finely chopped
1 tablespoon white vinegar
1 tablespoon tamarind concentrate
2 tablespoon ghee
400 g onions , chopped
2 cinnamon sticks
6 cloves
2 teaspoon plain flour
1 spring curry leaves
25 g jaggery

How to prepare beef stock ?

Ingredients

2 kg meaty beef bones
2 medium onions
2 sticks celery , chopped
2 medium carrots , chopped
2 bay leaves
2 teaspoon black peppercorns
5 litres ( 20 cups ) water
3 litres ( 12 cups ) water ,extra

Method

Place bones and unpeeled chopped onions in baking dish. Bake in hot oven about 1 hour or until bones and onions are well browned. Transfer bones and onions to large pan , and celery , carrots , bay leaves , peppercorns and the water. Simmer , uncovered for 3 hours. Add extra water, simmer , uncovered , further 1 hour. Strain.

Method of Pork V indaloo

1, Shallow fry cumin and garammasala powder in large dry pan, stirring until fragrant.

2, Combine shallow fried cumin mixture with ginger, garlic , chillies , vinegar , tamarind extract and diced pork in a large bowl; cover and refrigerate for 1 hour.

3, Heat ghee in same pan , fry onions , cinnamon and cloves , stirring until onions are browned lightly. Add pork – spice mixture , cook , stirring , about 5 minutes or until pork is browned lightly. Stir in flour.

4, Add beef stock gradually , stir in curry leaves , simmer, covered , 30 minutes. Remove cover ; simmer about 30 minutes or until pork is tender and sauce thickened. Add jaggery; stir until dissolved. Serve with rice.
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