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Home Mangalore/Goa Recipes Pork Pork Vindaloo 6

Pork Vindaloo 6

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Quantity: Measure: Ingredients: Description:
1 Kilogram Pork Thigh piece, with fat
2 Large Onion For slicing and to be fried with meat
2-3 Large Potatoes Peel and slice and fry with meat
  As Required Salt to taste
  As Required Vinegar To grind and add to taste
15 Large Chillies Kashmir To be soaked in vinegar and ground
5-6 Flakes/Cloves Garlic (Lason, Losun) To be ground in vinegar
1 Inch Ginger (Adhrak) To be ground in vinegar
4 Medium Chillies Green To be ground in vinegar
2 Teaspoon Jeera (Cumin Seeds) To be ground in vinegar
1 Teaspoon Turmeric Powder To be ground in vinegar
1 Piece Cinnamon (Dalchini) To be fried with meat
4 Nos. Pepper Corns To be fried with meat


Wash the pork, and cut it into one inch slices with the fatty side and the flesh part together.    Dry the pieces with a kitchen towel and apply salt and keep aside.

Grind the soaked kashmir chillies, and 4 - 6 Garlic flakes, 1" Ginger, 4   Green chillies. 2 Teaspoons of Jeera, 1 and a 1/2" Haldi, in Vinegar.   Apply this masala to the meat pieces and mix well and keep aside to marinate in the refrigerator.   

Next day, separate the meat from the marinade and put it in a cooking vessel, and add  1" piece of Cinnamon and 3 pepper corns  and fry on a slow flame stirring the pieces now and then.   Slice two large onions, and fry them with the meat.  Peel the potatoes make round  slices and fry them with the meat.   When nicely fried add  the masala liquid left in the marinade, vinegar as required and salt to taste, and continue cooking till the meat appears red and bright and the aroma exuding from it.

If you find the meat is cooked and tastes nice, you may reduce the flame and simmer the dish for a few more minutes on low flame and put the stove off.    Leave the meat in the vessel, so that it absorbs the gravy fully.   The meat always tastes better the next day.

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