Mangalorean Recipes

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Home Mangalore/Goa Recipes Pork Pork Vindaloo 3 - pickle

Pork Vindaloo 3 - pickle

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Quantity Measure Ingredients Description
1.5 Kilogram Pork Recipe Base
2 Sticks Cinnamon (Dalchini) For grinding
1 Tablespoon Coriander(Dhania) For grinding
1 Teaspoon Jeera (Cumin Seeds) For grinding
20 Nos. Chillies Red Dry For grinding
10 Nos. Pepper Corns For grinding
1 units Turmeric/Haldi For grinding
4 Nos. Cardamoms (Elaichi) Use inside seeds only - for grinding
Half Bottle Vinegar For grinding
Half Bottle Mustard Oil For frying
  Few Curry Leaves (Kadi patta) For frying
6 Medium Chillies Green Chop finely and fry with curry leaves
1 Pods (whole) Garlic (Lason, Losun) Chop finely and fry with curry leaves
1 units Ginger (Adhrak) Chop finely and fry with curry leaves
A Little Salt Add for taste



Cut the meat into large pieces and wash in weak vinegar.  

Grind masala with vinegar.   Marinate the meat with the ground masala, salt and vinegar and keep it for 12 hours or even more.  

Then warm the oil, put curry leaves and chopped green chillies,ginger and garlic.  When they turn brown add the meat, and fry.   Add vinegar   Simmer for one and a half hours till the meat is tender.   Cool.  Can be kept in a jar for a few days.   Use the pickled pieces, and and when required, and fry them with little of the masala.


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