Goan Vindaloo Curry
4 servings
120 minutes
Curry is not just a spice: it is also the name for all dishes made with it. One of the varieties of curry is vindaloo, and it differs from all other variations by the presence of pork marinated in vinegar (an idea from Portuguese sailors). Vindaloo is also eaten in Britain, where it is made very spicy - although excessive spiciness is not typical for Goan cuisine.
1
Prepare the necessary ingredients.
2
Soak dried chili peppers in warm water for 10 minutes.
- Dried chili peppers: 15 pieces
3
Then transfer the peppers without water to a blender, add cumin, cloves, cinnamon, peppercorns, 1/4 star anise, poppy seeds, ginger, garlic, tamarind paste and vinegar. Blend until a smooth paste.
- Cumin (zira): 1 teaspoon
- Carnation: 6 pieces
- Cinnamon: 1 piece
- Black peppercorns: 12 pieces
- Anise (star anise): 0.3 piece
- Poppy: 1 teaspoon
- Ginger: 5 g
- Garlic: 6 cloves
- Tamarind paste: 1 tablespoon
- White wine vinegar: 4 teaspoons
4
Cut the pork into large cubes.
5
Mix with spicy paste and let marinate for an hour.
6
In a large thick-bottomed pan, heat the oil and sauté the chopped onion over medium heat for 15 minutes.
- Vegetable oil: 100 ml
- Onion: 3 heads
7
Then add the pork with the marinade and fry, stirring, for 5-10 minutes.
- Pork: 750 g
8
Pour in 500 ml of water, add salt, bring to a boil and simmer on low heat for 30-40 minutes until the meat is cooked.
- Salt: to taste
9
At the end, add curry leaves and sugar, and cook for another 3-4 minutes.
- Curry leaves: 15 pieces
- Brown sugar: to taste
10
Serve hot, with rice.