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Description
Pork Vindaloo (Panni/Pig)* ---- Subscriber Requested Recipe ---- Pork Vindaloo is a very tasty, hot & spicy local delicacy in Fort Kochi town in the Kerala State of India. It's an Anglo-Indian dish originated/inspired from a Portuguese pork dish. The 'vin' means the vinegar and the 'ahlo' means garlic in Portuguese. This dish was fusioned to local taste and become one of the most demanded pork dishes in Fort Kochi and it's also a traditional Goan delicacy too. Here is the recipe to make Pork Vindaloo. Easy, tasty and simple steps to make this curry. Please try it and let know your feedback. Comments and suggestions are welcome. Please subscribe, follow, like & share.
Cooking Time
Preparation Time : 15
Cook Time : 45
Total Time : 60
Ingredients
Serves 4
Pork 1 kgs
Onion sliced 2 nos
Shallot sliced 15 nos
Tomato chopped 1 nos
Onion sliced 1 nos
Green Chilly 3 nos
Curry Leaves 1 sprig
To boil the pork:- Onion(sliced) 1 nos
Green chilly (nos) 3 nos
Curry leaves 1 sprig
Salt to taste 2-3 tsp
For Paste :- Mustard seed 1 tsp
Ginger ( big piece) 1 nos
Garlic (nos) 10 nos
turmeric powder 1/4 tsp
kashmiri chilli Powder 1 tbsp
chilly powder 1 tbsp
Vinegar ( as per required) 1 1/2 tbsp
Salt to taste 2-3 tsp
Coconut Oil (as per required) 2 1/2 tbsp
Directions
Into a pressure cooker add the pork, sliced onion, green chilly, curry leaves, 1 pinch of turmeric, salt and cook for 3 whistles.
Turn off the flame and allow the steam to go out of the cooker.
Heat oil in a clay pot / manchatti. Add sliced onion, shallot and cook till it becomes brown.
Then add the paste; saute till it turns light brown.
Add turmeric powder, chilly powder saute till the raw smell goes off.
Next, add tomato and saute till it melts to paste and mix well.
Add boiled pork to the pot. Add some salt and let it boil with closed lid.
After a few minutes, open the lid and add vinegar. Mix well and let it boil for 2 to 3 minutes in low flame.
Roopa's Kitchen
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