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Goan Pork Vindaloo

Updated: Mar 29

Goan Pork Vindadloo is prepared with chilies , garlic , ginger and vinegar along with some garam masalas. Prepared during festive seasons. Recipe for 600 pork as well as 1 kilo mentioned below. Goan pork vindaloo can be served with a simple pulao or with sannas. The recipe for sannas mentioned below.



Ingredients

600 gms Pork pieces Cleaned and washed well. Add very little turmeric ,salt and little vinegar. Keep aside. After half an hour wash well and pat dry. For the vindaloo masala 12 Kashmiri chillies 1tbsp cumin seeds 1 tbsp ginger and garlic paste 4 cloves 1inch stick of cinnamon 1/2 tsp pepper corn 1/4 tsp turmeric powder 1/2 tsp tamarind Less than a 1/4 cup apple cider vinegar /coconut toddy vinegar Grind all the above to paste Finely slice 2 onions Add the pork and sliced onions to the ground masala adding some amount of water .cook on high till it comes to a boil then on low flame till completely done, adjust salt to taste (Approximately takes an hour to cook ,add some amount of water if required in between the cooking time) Adding a bit of sugar too balances the flavour.




Sannas


Ingredients

3 cups rice [I used broken basmati rice]

soak rice for 4 hrs .

1 cup desiccated coconut

1 cup coconut milk

if using coconut powder to make coconut milk then use 1 cup warm water and 3 tsp milk powder and mix well.

1 tsp fresh yeast or half tsp dry yeast

2 tsp sugar

water for grinding


Ps. For the sannas add 1 cup cooked rice or poha while grinding


Method


Take yeast , sugar and lukewarm water, stir well and keep for 15 ,20 mins.

Grind the rice ,desiccated coconut along with the coconut milk to a smooth consistency, adding some amount of water ..

Add the yeast mixture and mix well . Keep covered in a warm place for 4 to 5 hours or till fermented. Once fermented add salt to taste

Brush idli moulds or steel bowls with oil. Add the batter into these moulds and steam for 12 to 15 mins.




For 1 kilo Pork


Ingredients

1 kilo boneless pork pieces

cleaned and washed well.

Add very little turmeric powder , salt and little vinegar. Keep aside . After half hour wash well and pat dry.


For the vindaloo Masala


20 kashmiri chilies

For extra spice add 24 kashmiri chilies

1 tbsp and 1/2 tsp cumin seeds

2 tbsp ginger garlic paste

8 cloves

2 inch stick of cinnamon

1 tsp pepper corn

1/2 tsp turmeric powder

1 tsp tamarind

1/4 cup apple cider vinegar / coconut toddy vinegar


Grind all the above to paste.


Ingredients

Finely slice 4 onions


Method

Add the pork and the sliced onions to the ground masala , adding some amount of water . Cook on high till it comes to a boil , then on low flame till completely done.

Adjust salt to taste. Approximately takes an hour to cook , add some amount of water if required in between the cooking time. Add a bit of sugar to balance the flavour.


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