ChilliPepperPete’s – Vindalho Recipe

by Hot Juan on November 10, 2009 · 0 comments

in Recipes



“One of my favourites has always been the Vindalho. And then I had it in Goa 20 odd years ago cooked by our landlady and it was a totally different experience. I got her to write down her recipe and I am copying it from a tatty Indian school book full of recipes. I will move on to other countries from now but as I said earlier I have had a Goan food fixation for 20 years. We are now selling Goan curry blends in the shop that are made in Goa and are excellent. – “Pete Seymour AKA ChilliPepperPete

Vindalho or Vindallo or Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, it is a popular Indian dish from Goa, it evolved from the original Portuguese recipe and was given the Goan treatment of adding lots more spices, it is now a popular dish in Indian restaurants around the world.

1 kg Pork Cut in 1″ cubes
6 Onions
15 Garlic cloves
2″ piece of Ginger
20 Kashmiri chillis
1 tsp Cumin
1 tsp Peppercorns
2 tsp Turmeric
4 slit Naga chillis
blend of Vinegar, Tamarind, Sugar and Salt to suit the chefs palate

Finely slice the onions, garlic and ginger and fry slowly without burning.

Grind together the kashmiri chillis, cumin, peppercorns and turmeric.

Brown the pork and add the onions etc.

Add ground spices & fry slowly for 10 minutes.

Cover with water and reduce to half and then add sugar, salt, tamarind, vinegar and naga.

Simmer for as long as possible before you give in and eat it.

The longer its cooked the better the end result. Its one of those dishes you start off in the morning and cook slowly all day.

While most of the ingredients are available in your local supermarket or Deli the Naga & Kashmiri Chillies are available from ChilliPepperPete’s on-line store
[relatedPosts] [adshere]

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post:

<div align="left">
Page 1 of 11
<br /></div>