The Goan (Vindaloo)
The Vindaloo is derived from the Portuguese dish “Carne de Vinha d’alhos”. Goa was occupied by the Portuguese for a number of years and so naturally the Portuguese style of cooking has marked influence on the local dishes of Goa. The word Vindaloo comes from the Portuguese words Vinho (wine) and Alhos (garlic). The Portuguese dish was modified by the substitution of wine with vinegar and the addition of other spices to evolve into Vindaloo. The Goan (vindaloo) curry is a very hot dish.
- 700g stewing pork, diced
- 3cms ginger pieces
- 6 garlic cloves
- 3 onions, chopped fine
- ½ tsp jaggery/brown sugar
- 1 tsp blue/white poppy seeds
- 1 tblsp tamarind concentrate
- 4 tsp cider vinegar
- 1/3 cup cooking oil
- 4 cups hot water
- 2 tblsp Kumari’s Goan (vindaloo) Curry Powder
- Salt to taste
- Blend the ginger, garlic, tamarind, poppy seeds, jaggery, cider vinegar and Kumari’s Goan Curry Powder to a fine paste.
- Rub some of the paste onto the Pork and allow to marinate for 15 minutes.
- Heat the oil in a pot/saucepan and sauté the chopped onions until golden brown.
- Add the remaining paste to the onions and sauté for 3 minutes without burning. If necessary sprinkle some water to prevent burning.
- Stir in the marinated Pork for 5 minutes.
- Add 4 cups of hot water, quickly bring to boil then lower heat to simmer until done.
- Add salt to taste.