This recipe was given to me by my dear friend Richlyn so other gourmets like me can enjoy this delectable recipe. This is an authentic hot and sour dish from the scenic region of Goa on the Western coast of India. The cuisine of this region, due to the occupation of the Portuguese, was in part influenced by them. This is one of the many recipes that have become a steady staple of this beautiful land. I hope to introduce you to some of the many famous recipes from this land of beaches.
Pork (with a 1/2" layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2" piece
Cinnamon -: 2" piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required
Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.
P.S. : A Vindaloo tastes better if it is allowed to 'pickle' for a day after being prepared.
I would like to thank Andrew Dyer and Rafi's Spice Box for the use of this picture. You can find more beautiful pictures by visiting his profile on Flickr.