Pork Vindaloo

Vindaloo or Vindahlo is a dish from Goa, but the name is said to be originated from Portuguese. In Portuguese "Vin" is wine and "Ahlo" is garlic, the two main ingredients they used to prepare meat, especially pork. As it reached Goa, red wine got replaced by malted vinegar though the name remained the same.
And as we all know "Aloo" is potato in India, some started using potatoes too and the name became "Vindaloo".

Everytime when we go to our meat shop i get too tempted to buy pork but the picture of a tapeworm in my biology text book back in school always prompted me to change my mind.
The other day, anyway i have decided to buy some. And yes, finally our tummies delightedly accepted that delicious Goan dish.



Ingredients:

Pork (preferably fatless) - 1 kg diced.
Salt

Kashmiri Chilli or powder - 10 to 15 numbers or 3 / 4 tablespoons.
Vinegar

Onion - 2 big ones
Garlic - 1 bulb (10/12 cloves)
Ginger - 1 inch

Cumin / Jeera - 1 teaspoon
Cinnamon - 1 inch
Black Pepper - 6
Cloves - 6

Preparation:

Wash the meat well and dry it with a clean cloth.
Soak kashmiri chilli in vinegar for sometime and grind to a smooth paste or make a paste of kashmiri chilli powder and vinegar.
Grind the masalas (cumin, cinnamon, cloves and pepper) to a fine powder.
Blend together the chopped onions, garlic and ginger in a mixer.
Pour each mixture to the pork pieces one by one and mix well. Add salt. Also add more vinegar if you feel so.
Marinate it for one hour or so.

Take a deep pan or pressure cooker, dry fry few spices like cinnamon, cloves, pepper. Add the marinated meat to it and stir well. Pour water and close the lid and cook well. Remember the picture in my biology text!? So COOK WELL!

I kept it for 40 minutes in pressure cooker. If you are using a pan you can open the lid to stir it in between and check if it is cooked well. Open the lid and your fiery red pork vindaloo is ready. The red colour is because of the kashmiri chilly used in it. The gravy depends on the amount of onion, chilly and vinegar you used.
I used less chilly and more onions. They say the vindaloo dish always tastes better the next day. So i kept it for a day in the refrigerator and also added a little tomato sauce while serving it. Also i garnished it with fried onion and potatoes. Usually it is served with white rice but we liked it with chapatti. It was yummy!