morsels45

morsels45 said

Vindaloo

Goan, and originally Portuguese: pork, vinegar, garlic and a great deal of chilli.

Vindaloo
Photo: Alpha from Melbourne, Australia, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make vindaloo

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Goan, with vinegar

150 minutes · serves 4 · Medium

What you need

  • 800g pork shoulder, in chunks
  • 10 dried kashmiri chillies
  • 1 tsp cumin seed
  • 1 tsp black peppercorns
  • 6 cloves
  • 1 cinnamon stick
  • 10 garlic cloves
  • Thumb of ginger
  • 150ml palm or cider vinegar
  • 1 tsp sugar
  • 2 onions, sliced
  • Oil

What you do

  1. 1Soak the chillies in hot water for 20 minutes, then blitz with all the whole spices, garlic, ginger and the vinegar into a smooth paste.
  2. 2Rub half the paste through the pork and leave it overnight. This is a marinade, not a sauce, and the wait is the dish.
  3. 3Fry the onion slowly until deep brown, then add the rest of the paste and cook it 5 minutes.
  4. 4Pork in with its marinade and just enough water to stop it catching.
  5. 5Lid on, lowest heat, 90 minutes. It should be thick and dark, not soupy.
  6. 6Sugar and salt at the end to balance the vinegar. Better the next day, like most things with vinegar in.

With chicken thighs

60 minutes · serves 3 · Easy

What you need

  • Chicken thighs
  • Vindaloo paste
  • Onion
  • Vinegar
  • Sugar

What you do

  1. 1Same paste, 2 hours marinating.
  2. 230 minutes simmering. Not the original and a good curry.