An Anglo-Indian form of pork with aromatic and flavourful spices. To produce the vindaloo spice blend spices and grind them into a greasepaint and marinate the pork using this spice grind to get the most flavours.
* 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
Dry roast and crush dried red chilies 5g,whole cumin 10g ,cloves 3g, poppy seeds 5g, peppercorns 3g and whole mustards 5g
Make a paste of ginger,garlic ,tamarind water and wine vinegar. Marinate the pork with the crushed spices and the paste. Refrigerate it overnight.
Heat a pan with vegetable oils. Add cinnamon and mustard seed add onions and fry them till they turn brown
Add turmeric and red chili powder, fry it for 10 minutes. Add the marinated pork and stir for 10 seconds
Cover and cook for 10 minutes. Add the jaggery and hot water add curry leaves and serve it with steamed rice.
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