HOW TO PREPARE VINDALOO.

Vindaloo is a popular Indian curry dish that originates from Goa. It is known for its spicy and tangy flavor, which is derived from vinegar and a mix of spices. Traditionally made with pork, Vindaloo can also be made with chicken, lamb, or beef.

Here’s a basic recipe for Pork Vindaloo:

Ingredients:
500 grams (1 lb) pork, cut into bite-sized pieces
3-4 tablespoons oil or ghee
1 large onion, finely sliced
1 teaspoon turmeric powder
1 teaspoon sugar (optional)
Salt to taste
2-3 tablespoons vinegar (traditionally Goan vinegar is used, but you can use white vinegar or malt vinegar)
1 cup water
For the Vindaloo paste:
6-8 dried red chilies (adjust to your spice level)
5 garlic cloves
1-inch piece of ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
5-6 black peppercorns
4-5 cloves
1-inch piece of cinnamon or cassia bark
1/2 teaspoon fenugreek seeds (optional)
1/2 teaspoon turmeric powder
1 tablespoon vinegar
Instructions:
Preparing the Vindaloo paste: Soak the dried red chilies in warm water for about 15-20 minutes to soften them. In a grinder or blender, combine all the ingredients for the Vindaloo paste. Grind them into a smooth paste using the vinegar. If necessary, add a little more vinegar or water to achieve a smooth consistency.

Marinating the pork: In a bowl, combine the pork pieces and the prepared Vindaloo paste. Mix well to ensure the pork is well coated with the paste. Let it marinate for at least 2 hours, but preferably overnight in the refrigerator.

Cooking the Vindaloo: In a large pot or pan, heat the oil or ghee. Add the finely sliced onions and sauté until they turn golden brown.

Add the marinated pork to the pot. Stir well and cook for a few minutes, ensuring the pork gets seared on all sides.

Add turmeric powder, sugar (if using), and salt. Mix well.

Pour in the water, mix well, and bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, or until the pork is tender and the sauce has thickened.

Check the seasoning and adjust the salt or vinegar as needed. If you like your Vindaloo tangier, you can add a little more vinegar at this stage.

Serve hot with rice or Indian bread like naan or chapati.

Note: The longer the meat marinates, the deeper the flavors will develop. Adjust the spiciness according to your taste. If the sauce becomes too thick during cooking, you can add a bit more water.