VINDALOO

Goan Vindaloo for my Niece…… can’t put out of my mind

1 kg: Lean pork cleaned

2 medium size: Onions, chopped fine

10 Cloves: Garlic

1 inch piece: Ginger

10 pcs: Dried red chillies/peppers

10 pcs: Peppercorns

8 pcs: Cloves

1 inch piece: Cinnamon

1 tsp: Cumin seeds

½ tsp: Mustard seeds

½ tsp: Sugar

½ tsp: Vinegar

2 tbsp: Oil or Butter

½ peg: Coconut feni OR 100ml Red Wine

2 cups: Water

Salt as per taste

Cut the cleaned pork into ½ inch sized pieces. Apply salt and keep aside. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and marinate for 3 hours. Heat the oil in the pan on medium heat and add the meat. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.

Those who don’t like pork meet can use boneless chicken or calf veal.

Add on:- After the three fourth procedure exactly just when the meat is half done we can micro cook it for 7 to 10 minutes . In this case use only half the quantity of water to cook.

:- Also you can remove few of the oil which rises on top of the dish once it is settled and refrigerate it and use it as chilly oil which gives fine taste in Chinese dishes. And also we can make tasty Thava fish fries using this oil.