Description
It’s spicy tangy meat curry which can me made with any meat, I used pork! This can be made in advance as after cooking you need to let it rest for a minimum of 8 hrs for the flavor to blend perfectly with the meat.
Ingredients
Units
Scale
- 1 lb (1/2 Kg) pork, cut into bite size pieces
- 1 large onion, thinly sliced
- 1 medium tomato
- 1 cup (236 ml) red wine (I used zinfandel)
- salt
- oil
- cilantro, for garnish
- 1 inch cinnamon stick
- For the vindaloo paste
- 6 to 8 kashmir chilies
- 1 inch ginger, grated
- 6 garlic cloves, finely grated
- 2 tbs (24 ml)cumin seeds
- 6 to 8 whole peppers
- 1 tsp (5 ml) cardamom seeds
- 2 tbs ( 24 ml)coriander seeds
- juice of one lemon
Instructions
- In a pan, dry roast kashmir chili, cumin seed, whole pepper, cardamom seeds and coriander seeds separately for about 2 minutes.
- Once done, let them cool and then, grind them to a fine dust.
- Add lemon juice, garlic, ginger and salt to them and mix it properly.
- Rub the spice mix on the pork and let it marinate for 8 hrs minimum or overnight.
- In a deep pan, heat some oil and fry the pork pieces individually. Retain the juice from marination as it will be used later.
- Once fried, keep the pork pieces aside.
- In the same pan, add the cinnamon stick and onion and cook until the onion is translucent.
- Add tomato and cook for another couple of minutes.
- Pour the cooked onion and tomato into a food processor and blend it to a course paste.
- Pour it back to the pan and add the fried pork. Also, add the remaining juice from the marinade.
- Cook for few more minutes and add 1 cup water.
- Cover the pan and let it simmer in low heat for about 30 minutes.
- The water should be reduced and the pork should be almost cooked.
- At this point, add the wine and mix it properly. Then, cover the pan and let it simmer for another 30 to 40 minutes. Keep stirring occasionally.
- Check for salt and add if required.
- Once the pork is boiled and soft, switch off the heat and cover the pan. Let it rest for at-least an hour. If you want the best flavor from the dish, let it rest overnight before you enjoy it!
Notes
- The cooking time will differ depending on the meat you using.
- Prep Time: 15 mins
- Cook Time: 3 mins
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380