Vindalho
Vindalho
Vindalho is a popular Portuguese dish preparing by marinating pork pieces in a mixture of red wine vinegar. Vindalho is a spicy aromatic dish very flavorful and appealing. Vindalho is unique and special with pork bits drenched in a thick spicy mixture that goes well with rice and almost anything. Vindalho can be easily prepared at home with readily available ingredients. Marinating helps in proper penetration of spices deep into the pork meat. You can explore a well illustrated Vindalho dish here.
Ingredients
- 1 kg Pork with some fat cubed bite size
- 20 or Kashmiri chillies Piriyan mulaku
- 3 nos Bay leaves Vazhana/Karuga ela
- 3 nos Dry red chillies Kollamulaku
- Red Wine Vinegar As reqd
For dry roasting and grinding:-
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds Jeerakam
- 7 nos Cloves Grambu
- 7 nos Green cardamom Elakka
- 1½" piece Cinnamon Karugapatta
- 1 tsp Black pepper corns Kurumulaku
- 1 tsp Fenugreek seeds Uluva
- 1 no Onion finely sliced, large
Instructions
- For preparing Vindalho when you have dry roasted the above, don`t let them burn or they taste awful.
- Grind them finely and mix with the other powders.
- Mix it with a little vinegar to a smooth paste.
- In a ceramic or glass casserole, place the cubed pork, sliced Kashmiri chillies, all the marinade, as much Red Wine Vinegar to cover the ingredients.
- :- Do not use an aluminium or iron pot as the vinegar will etch the metal into your food.
- Leave marinade for at least 24 hours in the fridge.
- Pour off some of the excess vinegar.
- Heat 1/2 cup of mustard oil in a stainless steel cooking pot.
- Add the meat and marinade and bay leaves and red chillies.
- Stir on high heat, until the ingredients bubble.
- Add 2 cups of hot water.
- Lower the flame to sim and stir gently.
- Fit the lid tightly and cook for around 2 hours, until the meat is tender.
- Check every 1/2 an hour, add a little water if drying out.
- :- Don`t let it stick or burn. :- It is best cooked one day and eaten the next day.
- :- Serve with boiled rice or bread of your choice and serve with coriander and cucumber raita and lime pickle.
- :- Kashmiri chillies have no heat but impart their colour and flavour. If you require heat, add more red or green chillies to your taste, but then it becomes Indian and not Portuguese.
Tried this recipe?Let us know how it was!
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