Pork Vindaloo
heavenly flavor makes this an all-time favorite for a leisurely lunch! Vindaloo was introduced to India in the 16th century by Portugese sailors and derives its name from Vinegar and Alho, or garlic, in Portugese.
Preparation
Grind the masala together adding 1/4 cup water to make a smooth paste.
Cooking
In a pan, heat the ghee and oil to smoking. Add the onions and fry for 3 minutes to golden brown. Add the cilantro (coriander or dhone pata) and whole curry leaves to the pan and stir for 1 minute.
Add in the vindaloo masala paste and fry with constant stirring for about 4 minutes. Add 1-2 tbsp water if the masala should start to burn during this time.
Add the pork and salt to taste to the masala. Stir to mix the masala with the meat and stir for 3-4 minutes on high heat.
Add 1 and 1/2 cups water. Bring to boil.
Reduce the heat to medium, cover the pan and allow the pork to cook for 30 min or so (depending on the pork cut and age this may vary). During this time, check every 10 min or so and stir to prevent charring. Add water if required.
When the meat is done, check the gravy consistency.
If you need more gravy add warm water , bring to a boil and simmer for 5 minutes.
If water is in excess, remove cover and let it evaporate.
Serving Suggestions
Serve with white rice or pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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