Pork Vindaloo Recipe, Indian Pork Curry


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  1. great recipes, will definitely try them out!! only your "water" and occasionally "vinegar" are pseudo-americanized.  instead of pretending on only 2 words, why not be proud of your Indian accent.  U are fabulous being urself.

  2. Hello! My mother is from Mapuca, Goa. And ever since I was able to eat solid food, Vindaloo was my favourite. This dish is cooked with a concoction of spices or 'masala' made from red chilli, black pepper corn, clove, cumin, coriander, cinnamon, mustard seed, bay leaf, ginger and garlic. The spice is finely ground on a 'grinding stone' adding few drops of vinegar. The pork and the spices are mixed up with a 2 tablespoon of mustard oil, and 1 teaspoon of salt, and left to marinade for 24 hours. Then a dish is put over the moderate flame and the marinade pork dropped into it. Cook for 45 minutes. Don't add water.  Try it. It's finger licking good.

  3. Hi Sujata..Red does look tempting but I tend to stay away from food coloring. Turmeric gives it yellow color. You can skip turmeric and go for red food coloring if you wish. But try this version, I am sure you'll like it and won't mind the color. Cheers!

  4. Hi,

    As I don't eat pork I tried same with Chicken.. the curry became so thin.. I guess juice was not left by chicken as by pork in this recipe.

    I am located in Poland, I am an Indian fellow, I don't get here desi chicken and lamb (mutton). so may be you can guide me on how to make broiler chicken to loose proper juice and taste.

    Many thanks in advance, really appreciate your efforts in posting nice recipes.

    Dilip S Biradar

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