Even for those unfamiliar with the vast repertoire of Goan cuisine, Vindaloo is dish that rings a bell. For most people who love Goan cuisine, or the many who love anything of Goa, Vindaloo is quintessentially Goan. Known for its deep red colour and its fiery hot and spicy composition, Vindaloo is known all over the world as a British Goan dish eaten as a staple in Indian restaurants through these forms differ widely from authentic traditional Goan preparation. The name Vindaloo is derived from the Portuguese vinha d’alhos which means garlic marinade and was created by Goan cooks by adapting a dish called Carne vinha d’alhos by substituting red vine with palm vinegar and, infusing it with local Goan spices. There are many variations since then, and what remain unchanged are the characteristic colour and the heat. Whether you’re a connoisseur of Indo-portuguese cuisine, or a beginner in Goan food, Vindaloo is a great dish to resort to.
The Women of Fatorda Vindaloo de Goa masala is a spice blend recipe that goes back generations, and handed down within families, and is a tribute to true Goan ingenuity. Pork Vindaloo is the original recipe but our masala lends itself to any variation with chicken, mutton, beef and vegetables being the most popular home recipes. This authentic recipe below is for cooking pork as an everyday fare and hence the heat is toned down. You can add chillies or pepper to adjust the heat as you prefer. The following step by step illustrated method will lead you to a simple but delicious Pork Vindaloo the way it continues to be made in Goan homes generation after generation. Like all our other masalas, this masala too does all the hard work, needing little or no added ingredients, and makes Goan food accessible, desirable and simple to make, allowing you to be not only an expert in Goan cooking without spending too much time in the kitchen but also a connoisseur of traditional Goan cuisine. Enjoy.
What you need:
- Pork (boneless, cut in bite sized pieces) 1 kg
- Onion 1 medium sliced
- Tomato 1 medium chopped
- Whole red chillies 2-3 slit
- Ginger garlic paste 1 tsp
- Turmeric powder 1/2 tsp
- Salt to taste
- Coriander leaves to garnish
- Oil for cooking
- The Women of Fatorda Vindaloo de Goa masala
Step 1 – Marinate the pork with 1/2 tsp of turmeric powder, 1 tsp of ginger-garlic paste, 2-3 whole red chillies and salt. Set aside for at least an hour; the more the better.
Step 2 – Pressure cook it until 80% done.
Step 3 – In a kadai heat 2-3 tbsps of oil. Add the sliced onion and fry them until light brown.
Step 4 – Add 1 chopped tomato. Cook until they become soft .
Step 5 – Add 3-4 tsp heaps of the Vindaloo masala and fry for a couple of minutes, stirring constantly to mix.
Step 6 – Add a cup of water and stir. Bring it to boil.
Step 7 – Add the pork, stirring it into the gravy and cook for 2-3 minutes.
Step 8 – Bring it again to boil and cook under lid for 10-15 minutes.
Step 9 – Switch off flame, garnish with green coriander leaves. Serve with boiled rice or Poee (Goan bread).
Note – Though Vindaloo masala is generally used to make pork vindaloos, Our Vindaloo De Goa is a very versatile spice blend and can be used to create a host of curries depending on your imagination. The purpose of the masala is not to just follow tradition but find interesting innovations that introduce us to new flavours and tastes. For example, a splash of wine while the meat is cooking gives a richer taste, as also adding potatoes or other root vegetables and rhizomes changes the personality of the dish though the fundamental character of Vindaloo remains unchanged. Vindaloo with seafood is also a worthwhile try, and our masala tastes superb with shellfish like prawns and crabs. But then, your imagination is the only limit. Do let us know of your efforts at [email protected] and we’ll feature your recipe on our website. You can upload your recipe here.
