Recipe: Perfect Vindaloo

Vindaloo. Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. Stir the spices constantly as they toast, taking care that they do not burn.

Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo. Vindaloo comes from a Portuguese dish "Carne de Vinha d'Alhos," which literary means a dish made of meat (usually pork) and cooked with wine. You can have Vindaloo using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vindaloo

1. You need 1/4 cup of ghee.
2. You need 1 Tbsp of mustard seeds.
3. It's 1 of large onion, chopped.
4. Prepare 2 of hot red chilies, diced.
5. Prepare 6 Tbsp of ground cumin.
6. Prepare 2 tsp of tumeric.
7. You need 12 of whole cloves.
8. Prepare 6 of green cardamom, lightly crushed.
9. It's 18 of bay leaves.
10. Prepare 1 tsp of salt.
11. Prepare 1 tsp of red chile flakes.
12. You need 4 Tbsp of tomato paste (about 1/2 small can).
13. It's 10 cloves of garlic, minced.
14. Prepare 1/4 cup of cider vinegar.
15. It's 3-4 lbs of pork shoulder, cubed (bone in if possible).
16. Prepare of w.

Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches. Add the garlic and onion to the pan and sauté until golden brown. A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food.

Vindaloo instructions

1. Add the ghee and mustard seeds to the pressure cooker and saute..
2. When the seeds begin to pop, add the onions, and chile.
3. When the onions soften add the cumin, tumeric, clove, salt, and bay leaves.
4. When the spices begin to stick to the bottom, add the tomato paste and garlic and saute 30 seconds more.
5. Add the vinegar and a few tablespoons of water to loosen the spices.
6. Add the pork (and I added some extra chicken legs I had thawed).
7. Toss the meat and add enough water or stock to begin to cover the meat (about 2 cups). Pressure cook an high for 30 minutes and allow natural pressure release..
8. Plate with basmati rice and a dollop of yogurt to cut the heat..

It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice. In British food, the plate changed substantially from the traditional Goan roots of this curry as a tangy, sweetly spiced dish into more of a tongue-searing culinary experience. This fiery vindaloo is an interesting and not very difficult place to get started. Every vindaloo I order is always a bit different to each other and this was just another one to add to the list.