Vindaloo or Vindalho is a famous Goan pork dish which is cooked in a spicy tangy red masala. It is based from the Portuguese dish 'Carne de Vinha d'alhos' where vinha means wine/vinegar and alhos means garlic.

Vindaloo is prepared for special occasions and is made atleast 2-3 days in advance so that the flavours mature. Once matured, it can be enjoyed with steaming hot sannas or steamed rice. It also goes well with pao, poee, pulao and neer dosas.

Fun Facts: There are no potatoes/aloo used in Vindaloo 😁

Ingredients:
For the Marination:
1 kg boneless pork meat
1.5 tsp salt
1 tbsp ginger-garlic paste
1/2 tsp turmeric/haldi powder

4 onions, sliced
1 inch ginger, finely chopped
6 garlic cloves, finely chopped
4 green chillies, slit
1 tbsp sugar
2 tbsp Goan coconut toddy vinegar
Dash of Goan feni (optional)
2 tbsp oil
Salt, to taste
Water, as needed

For the Masala:
20 Kashmiri chillies
1 onion, roughly chopped
1 inch ginger, roughly chopped
12 garlic cloves, roughly chopped
1.5 inch cinnamon stick/dalchini
1 tsp cumin seeds/jeera
1/2 tsp black mustard seeds/rai
12 cloves/laung
25 peppercorns/kalimiri
*1/4 cup Goan coconut toddy vinegar (or as per taste)
Water, as needed

*The quantity of vinegar mentioned here is as per our preference. You can double the vinegar if you prefer your vindaloo very sour.

Recipe for Sorpotel 👇👇👇
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Recipe for Sannas using Instant Homemade Toddy/Sur 👇👇👇
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Happy Cooking! Mog Asum ❤

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