This quick and easy dish is often known as Vindaloo (pron: vin-daa-loo or even vin-dal-oh). It contains no water. And requ...
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Here's a second option if you want a rich, thick red gravy. I'm posting it here, and also will post it later in the Test Kitchen. My mother in law uses the recipe below, and it turns out great as well. The one I posted earlier can turn slightly milder, and the one below is quite different in taste and texture. The red chillies (dry) are critical to the colour and texture. If you want it milder, remove the seeds in the chillies.
Prep Time: 30 mins
Cook Time: 45 mins
Quantities as per kilo of pork. I'll often cook two or three kilos and adjust the ingredients accordingly. Yes, if you truly want the colour and texture, 3 kilos of pork will need 60 chillies (though once you de-seed them they simply add colour and not heat.
1 kg pork (shoulder)
1 tsp cumin seeds
2 tsp mustard seeds
1 tsp turmeric
20 dry red chillies
4 cardamoms (optional)
10 flakes garlic
2 inch piece ginger
2 inch piece cinnamon
1/2 cup vinegar
6 tsp mustard oil (or any other oil that's handy)
8 flakes garlic (sliced)
1 inch ginger (sliced)
2 onions (sliced)
Salt to taste
Wash meat in weak vinegar (one part vinegar and three parts water).
Cut into 3 inch pieces. Grind all spices with the vinegar. Marinate the meat in ground spices, add salt and leftover vinegar and leave overnight.
Heat oil, add sliced onions, ginger and garlic and saute till onions are soft
Add marinade and meat and cook on a slow fire in a tightly covered vessel until meat is tender.
We had guests over and EVERYONE JUST LOVED this dish; I toned down the chillies to 6 dried red chilies, not Kashmiri because I couldn't find the red Kashmiri chilies, maybe in NYC, I could find it but chef's spice stores are not my turf in Montreal (which is where I was celebrating the holiday with the BF). Anyway, everyone just loved it. I will make it with more chilies next time, it wasn't really hot enough for me. But I am so grateful for the recipe. You are an angel, doll, sweetie for sharing it with us. Our guests and I thank you from the bottoms of our full bellies!!!
Glad you liked it. You may also want to try the one I just posted a few days ago. It's different in texture and colour. And using red chilli (especially without seeds) gives rich colour to the dish.
If you want the dish to be be hotter, use hot green chilli (I don't get hot green chilli locally, so I use frozen green chilli which are just as good). As a benchmark, use red chilli for the colour and texture, and green chilli (or any other hot chilli or chilli powder) for the heat.
I don't know if this helps, because I've never been to Montreal, but I found this in a random search online.
These stores will either sell Kashmiri chillies and hot green chillies. Or know where to find them.
I'm pretty sure there are Chicken Vindaloos which have the same sort of ingredients. I don't know what I'd remove or substitute, so maybe you can take a shot at substituting about 2 kg chicken for the pork, and see how it turns out.
I don't know why, but I seem to think you'll need twice as much chicken (e.g 2 kg) for every 1 kg pork that I've suggested.