Pork Vindaloo Recipe

Name: Pork Vindaloo Recipe
Yield: 1
Cuisine: British

Recipe By Slurrp

Vindaloo is a popular dish in the state of Goa today. However, it is not in the sandy and beachy state that the vindaloo was born. It has its roots in the Portuguese dish called carne de vinha d'alhos. This dish comprised of meat cooked in a wine vinegar and garlic mixture. This dish was introduced to India in the 15th century when Portuguese travellers invaded the Indian sub-continent to settle here. Just like the pav, vindaloo is also a gift of the Portuguese that we are savouring till date. The Indian version of vindaloo is hot and fiery and could be made with vegetables but generally consists of meats like chicken and lamb as well as pork. It is an Anglo-Indian form of pork dish with aromatic and flavourful spices. To produce the vindaloo spice, blend the spices and grind them into a greasepaint and marinate the pork using this spice grind to get the maximum flavours.

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Ingredients For Pork Vindaloo Recipe

5 gram Dried red chilies
10 gram Whole cumin
3 gram Cloves
5 gram Poppy seeds
3 gram Peppercorns
5 gram Whole mustards
Ginger
Garlic
Tamarind water
Wine vinegar
Salt
Red chilies
1 kilogram Pork
Sliced onions
0.5 teaspoon Mustard seeds
4 stick Cinnamon cm
10 gram Jaggery
3 gram Turmeric
5 gram Kashmiri red chili powder
Mustard oil

Directions : Pork Vindaloo Recipe

Steps To Prepare

STEP 1.Prepare lots of ginger-garlic paste.
STEP 2.Pluck fresh curry leaves and wash them clean with water.

Cooking Directions

STEP 1.Dry roast and crush 5g dried red chilies, 10g whole cumin cloves, 3g poppy seeds, 5g peppercorns and 3g whole mustards.
STEP 2.Make a paste of ginger-garlic, tamarind water and wine vinegar. Marinate the pork with the crushed spices and the paste. Refrigerate it overnight.
STEP 3.Heat a pan with vegetable oils. Add cinnamon and mustard seed, add onions and fry them till they turn brown.
STEP 4.Add turmeric and red chili powder, fry it for 10 minutes. Add the marinated pork and stir for 10 seconds.
STEP 5.Cover and cook for 10 minutes. Add the jaggery and hot water.
STEP 6.Add curry leaves to garnish it and give it a distinct aroma.

Storage And Serving Method

STEP 1.Serve the pork vindaloo on a bed of steamed rice of with some soft pav.

Nutrition
value

2553

calories per serving

88 g Fat176 g Protein381 g Carbs249 g FiberOther

Current Totals

88 g Fat
176 g Protein
381 g Carbs
249 g Fiber

MacroNutrients

Carbs
381 g
Protein
176 g
Fiber
249 g

Fats

Fat
88 g

Vitamins & Minerals

Calcium
4846 mg
Iron
62 mg
Vitamin A
239 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
26 mg
Vitamin B6
3 mg
Vitamin B9
112 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
14 mg
Copper
9 mcg
Magnesium
618 mg
Manganese
82 mg
Phosphorus
1659 mg
Selenium
333 mcg
Zinc
33 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.