Vindaloo (Pork, Lamb, Beef or Chicken)
Vindaloo is a spicy curry that originated from a Portuguese dish and was deliciously Indianized on the shores of Goa. Many restaurants don’t follow the original recipe. I’ve even see them add potatoes to the dish. Probably they assumed that since it ended with “aloo” it was a good idea to add potatoes. I think I have managed to stay true to the original recipe, some cooks do add garam masala, I have tried making it that way and never liked the taste of it. Try it out and let me know what you think.
Meat (Pork/Beef/Chicken) – 1kg
Onions – 1 medium sized (chopped)
Tomato – 1 large (chopped) optional
Green Chillies – 4-5 (chopped)
Ginger Garlic Paste – 2 tablespoons
Vinegar – 4 tablespoons
Chilly Powder – 2-3 tablespoons ( Use 3-4 tablespoons for a very spicy curry!)
Turmeric Powder – 1/2 tablespoon
Mustard seeds/powder– 1 tablespoon
Cumin seeds/powder – 1 tablespoon
Curry Leaves – 1 small bunch
Oil – 3-4 tablespoons (olive oil or coconut oil)
Water – 1 cup
Salt to taste
Chop the meat into 1 inch sized pieces and keep aside.
In a grinder make a paste out of ginger garlic, chilly powder, turmeric powder, mustard, cumin and vinegar and keep aside.
In a pan or a pressure cooker, pour in 3-4 tablespoons olive oil or coconut oil, sauté the onions till golden brown and then add the green chillies and curry leaves.
Add the prepared mixture to the pan and sauté till the oil separates.
Now add the tomato and mix into the paste. Using tomato is optional, its better not to use tomato if you are planning to store the curry for a week or so.
Let the tomato cook for 2 -3 minutes then add the meat, 1 cup water and enough salt.
Cover and cook for 20-30 minutes. If you are using a pressure cooker the cook time should be about 10-15 minutes.
Serve hot with rice or bread of your choice.