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Vindaloo Recipes


Basic Vindaloo

Ingredients

Method

  1. Grind up a mixture of the spices (except for mustard seeds)
  2. Cube enough pork for number of people (a cheap cut will be fine)
  3. Whizz the spices with enough red wine vinegar to cover the meat
  4. Keep in fridge overnight with curry leaves on top
  5. Heat oil in a saucepan and add mustard seeds
  6. When they start to pop add the meat (remove leaves) mixture
  7. Simmer until tender adding water as needed (about an hour)
  8. Serve with boiled basmati rice.

Pork, Duck or Game

from : Indian and Ceylon cooking made easy by Anil De Silva-Vigier (out of print)
Vindaloo is a Western and south Indian curry, and can be made equally well with pork, duck, venison, wild boar or goose. It keeps well and can be sliced and used in a chapati or sandwich as well as a curry with rice.

Ingredients

Method

  1. Roast all the powdered spices in a dry pan and make into a paste with a little vinegar.
  2. Cut the pork into small pieces and prick with a fork, rub the paste into it.
    (If duck or goose is used, cut into pieces and skin)
  3. Break the bay leaves over it, pour the vinegar and marinate for 24 hours in a fridge or cool larder; turn every few hours.
  4. Brown the meat in the marinade and also some bay leaves in oil
  5. Simmer gently till tender, add hot water if necessary.

Vindaloo should not be as dry as a Korma, but it does not have as much sauce as an ordinary curry.