VINDALOO DE GOA
Vindaloo is truly an original Goan creation. Although the name is derived from the Portuguese vinha d’alhos which means garlic marinade, it was created by Goan cooks by adapting a dish called Carne vinha d’alhos by substituting red vine with vinegar and, infusing it with Goan spices. Perhaps the most familiar of all Goan dishes, both in India and abroad, Vindaloo is typically a fiery curry made with pork, deeply spiced, and identified by its deep red colour. Our authentic Vindaloo de Goa masala is a recipe that goes back generations, and handed down within families, and is a tribute to true Goan ingenuity.
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Marinate 1 kg pork cut into bite sized cubes with 1/2 tsp of turmeric powder, 1 tsp of ginger-garlic paste, 2-3 whole red chillies and salt. Set aside for 3 hrs. Pressure cook it until 80% done. In a kadai heat 2-3 tbsps of oil. Add 1 sliced onion and fry them until light brown. Add 1 chopped tomato. Cook until mash. Add 3-4 tsp heaps of the Vindaloo masala and fry for a min, stirring constantly to mix. Add a cup of water and stir. Add the pork, stirring it into the gravy. Keep frying for 2-3 min. Add the remaining water from the cooker, and cook under lid for 10-15 min. Switch off flame, garnish with green coriander leaves. Serve with boiled rice or Poee (Goan bread).
Detailed video and illustrated recipe on womenoffatorda.in/porkvindaloo
Reminded us of the good old days when grandma made it.
Dear Elias Pereira, our Vindaloo masala is as authentic as it can get because the recipe is an original ancient blend. Thank you for your comments. We're happy that you enjoyed it.
Delicious! My mom prepared beef vindaloo this Sunday with peas pulao the masala is excellent.
Dear Piola Mendes
Thank you for your review. Our Vindaloo recipe is classic Goan. We're happy you liked the flavour.