Cooking Index - Cooking Recipes & IdeasVindaloo Recipe - Cooking Index


Cuisine: Indian
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlCoriander seeds
1 tablespoon 15mlPoppy seeds
1 tablespoon 15mlRed mustard seeds
1 tablespoon 15mlCumin seeds
1/2 cup 118mlCorn or peanut oil
2 tablespoons 30mlDried hot red chili flakes
1 tablespoon 15mlGinger - fresh, grated
4   Garlic cloves - ground to a
1 lb 454g / 16ozPork - boneless, cut in 2"
1 lb 454g / 16ozBeef - boneless, cut in 2 "
1 teaspoon 5ml- salt - to taste
1 cup 237ml- water
1/2 cup 118mlVinegar

Recipe Instructions

"Vinegar is a preservative and therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavor are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. . . . The vindaloo requires that a substantial amount of oil be used in the preparation.

For our purpose and without compromising the flavor, I have suggested that the excess oil be poured off before dining.

Toasting and grinding the whole spice seeds is the old-time method and very effective in deriving the most flavor. However, I have also lightly toasted ground spices, which is an improvement over using them directly from the container. T

he recipe is one prepared by the Bhatia Christians of Calcutta, a group of Anglo-Indians who have intermarried with Bengali Indians. "

Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in a processor to a fine powder. Set aside. Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic.

Stir fry over moderately low heat for 2 minutes Add the meat and stir continuously for 10 minutes as the meat browns. Add the water, cover the pan and cook until the meats are tender, about 1 hour. When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen. This is an indication that the vindaloo is ready.

At this stage, all the oil may be poured off before serving. Serve warm with plain white rice and masoor dal.

The Anglo-Indian chapter in "The Varied Cuisines of India" by Copeland Marks


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