‘Christmas isn’t special when on the eve of the Christmas day the aroma of pork vindaloo doesn’t spread all across the house – one of my dearest childhood memory of Christmas is of tasting the hot and very spicy pork vindaloo after attending the Christmas midnight mass.’
The delicious and quick recipe of pork vindaloo:
Marinate the pieces of pork in …
- Thinly sliced onions, approximately 3-4 onions for a kg of pork.
- Finely chopped ripe red tomatoes
- Fresh ginger-garlic paste, a heaped table spoon to a kg of pork. (In the paste, the quantity of garlic should be twice the quantity of ginger.)
- Four tablespoons of vinegar to a kg of pork.
- Kashmiri chilli powder (To cut down the very spicy content of the gravy, I use Kashmiri chilli powder which is less pungent and gives the gravy a natural red colour.)
- Turmeric powder
- Garam masala (Garam masala is a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, anistar, fennel seeds etc.)
- Also add whole spices (cardamom, casa stick, cloves,) for extra punch of flavour
- Last but not the least: SALT!
Keep the marinated pork aside for about one hour or you can keep it overnight in the fridge before cooking.
It requires no oil!
One kg pork takes about 30 to 45 minutes of cooking. Stir the mixture occasionally. At the beginning keep the flame low, when the pork loses its water content adjust the flame to a medium pace.
‘The aroma of pork vindaloo will sure cross the boundary walls of your home to the neighbours house … and who says making neighbours feel jealous is bad … At Christmas be sure to share’. Happy Eating!