Vindaloo Hot

A recipe for Vindaloo. Follow the simple recipe instructions for Vindaloo shared by other home cooking experts.


1 Tbs. Coriander seeds

1 Tbs. Poppy seeds

1 Tbs. Red mustard seeds

1 Tbs. Cumin seeds

1/2 c. Corn or peanut oil

2 Tbs. Dried hot red chili flakes

1 Tbs. Ginger, fresh; grated

4 Garlic cloves; ground to a paste

1 lb. Pork, boneless; cut in cubes

1 lb. Beef boneless; cut in 2 " cubes

1 Tsp. -salt to taste

1 c. Water

1/2 c. Vinegar


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. The 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 min. 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. SERVES:6 Source: The Anglo-Indian chapter in The Varied Cuisines of India by Copeland Marks posted by Anne MacLellan "

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