Vindaloo
Vindaloo is a spicy, tangy curry from Goa, India. It's traditionally made with pork, but can also be made with chicken, beef, or tofu.
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Ingredients - Serves 4
- Oil - 2 tablespoons
- Salt - To taste
- Tomato - 1 large, chopped
- Onion - 1 large, chopped
- Mustard seeds - 1/2 teaspoon
- Cloves - 1/2 teaspoon
- Cardamom - 1/2 teaspoon
- Cinnamon - 1/2 teaspoon
- Coriander - 1 teaspoon
- Cumin - 1 teaspoon
- Cayenne pepper - 1 teaspoon
- Turmeric - 1 teaspoon
- Ginger - 1 tablespoon, grated
- Garlic - 4 cloves, minced
- White vinegar - 1/2 cup
- Pork shoulder - 1 pound, cut into 1-inch cubes
Let's Get Started
- Combine the vinegar, garlic, ginger, turmeric, cayenne pepper, cumin, coriander, cinnamon, cardamom, cloves, and mustard seeds in a bowl. Add the pork and marinate for at least 2 hours, or overnight.
- Heat the oil in a large pot over medium heat. Add the onion and cook until soft and golden, about 10 minutes.
- Add the pork and its marinade to the pot. Cook until the pork is browned on all sides, about 10 minutes.
- Add the tomato and salt. Cover and simmer for 40 minutes, or until the pork is tender.
- Serve the vindaloo with rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 10g
