Hi Xanti Much love sent ur way, Thanks for the appreciation A fernandes . Add onion and cook, stirring often, until lightly browned, about 5 minutes. Hi Lorraine Using a spice grinder, grind the whole spices to a fine powder. Get Anjum's recipes, latest news & offers and more by email... All Content Copyright © 2016 | All Rights Reserved Anjum Anand | Terms and Conditions, 5-10 dried red kashmiri chillies (or 3–6 hotter dried red chillies), halved, seeds shaken out, 13g ginger, peeled weight, roughly chopped, 3 tbsp. In fact, I love it so much I featured the pork vindaloo curry in my second cookbook ‘The Curry Guy Easy’. “ADD FENI IF USING AT THE END” If you like the recipes share our site with your family and friends. Does it mean add feni & boil it just before serving. Thanks. Add about 1 cup water and cover pan with lid and cook till meat is done. As usual all your recipes are awesome. This helps the meat to soak in the flavors and gives the gravy a thick consistency and a deeper red color. Was so quick. It’s typically served with rice, Recepie’ seems awesome definitely going to try. I have tried the vindaloo served in some British curry houses and I’m sorry to say it is mostly an amalgamation of those restaurants’ different curry sauces with lots of chillies, with no real Goan flavour. Add the onion and fry until golden brown. Could u pl. Adjust the salt. Thanks a lot for trying the recipe and for sharing your feedback , Hi Xanti, your recipes are truly Good. Reduce the heat to low, cover and cook for 40–50 minutes, or until the pork is tender, checking every so often and adding a splash of water from the kettle if the pot looks like it is running dry. My guess would be pork shoulder or pork belly, depending on how much fat you like. I have tried few and all have turned out excellent. Those curries have little to do with real vindaloo… except that they are hot. Serve hot with steamed rice. http://xantilicious.com/recipe/pork-vindalho/. Hi. Thanks sharon for your lovely feedback … glad to know you tried with chicken and that it turned out good . Pork Vindalho, a very popular Pork dish in Goa cooked in a red masala. This is a true vindaloo, with a light liquor. Hi mehula Heat 4 tbsp of the oil in a non-stick saucepan. This is my version, learnt from a Goan, and but I have lightened up on the number of chillies he would use. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. ? Add tomatoes and cook them till soft. In fact it is mildly spicy & tangy. My hubby is an ardent fan of pork vindaloo but due to current pandemic, we are avoiding pork so tried your vindaloo recipe with chicken. For the best flavour, cook the pork in minimal water so it stews, as much as possible, in its own juices. I hope to do so before Christmas, Hi felcy Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Ur recipes r really mouth watering. Add Tnx so much, Thanks Marea for trying the vindaloo … I’m guessing the tenderloin and sirloin would be too lean and not flavorful? As always your recipes are perfect, authentic & tasty. Hi Christina With such a delicious recipe, it will be lucky to have some left over after one meal , Thank u for sharing ur recipes Xanti.. they are always so perfect. Add the pork and marinade and brown gently over a moderate heat for six or seven minutes. I would add 3 or 4 green cardamoms to the masala paste (gives a good flavor). Add the meat, fry for 2 mins. Thanks so much Julie for your appreciation . Easy to follow recipe. An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. I just wanted to ask what traditionally serveed with the vinadaloo? I have to give a try to it. Thanks again Xanti Pinto. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to … Thanks in advance, Your email address will not be published. Pork Vindalho 1 Kg pork (boneless) Masala to grind: 12 Kashmiri chilies 24 - 26 peppercorns 16-18 cloves 1 teaspoon Cumin seeds 1 ½ inch cinnamon stick 18 – 20 cloves of garlic ¾ teaspoon turmeric 1 inch ginger 2.5 tablespoon of vinegar Water as required ***If you want less spicy than just add 10 Kashmiri… It up pork vindaloo recipe xantilicious, cool and then refrigerate and brown gently over a moderate heat for or! Kept refrigerated for about 2-3 days sweet, sour and just a bit,... Recipe.. Could u pl feni if using at the end and cook for the paste a! Add the pork is tender, taste, Thanks for your lovely feedback … glad to know in. A deeper red color this recipe is really authentic one I have lightened up on the number of,! A ton for sharing your feedback glad you liked it, Thanks Marea for the! 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