It is an authentic pork vindaloo recipe of my grandmother. Now you can imagine the mouthwatering taste it possesses with her secret ingredient to making it. Looking forward to you trying it and do leave your comments below. INGREDIENTS Pork - 1 kg (here I used pork belly) Tomato - 5 nos Coconut oil - 1 1/2 tbsp Red onion - 4 nos, medium size Garlic - 10 nos Ginger - 1 medium size Skinless mustard seeds - 1 tbsp Kashmiri chilli powder - 1 1/2 tbsp (as per taste) Turmeric powder - 1/4 tsp Fennel seed powder - 1/4 tsp Garam masala powder - 1 tsp Coriander powder - 1 1/2 tbsp Vinegar - 1tbsp Sugar - 1/4 tsp (optional) Salt - as per taste Water - 3 cups METHOD For making the ginger-garlic mustard paste: In a grinder, add ginger, garlic, and skinless mustard seed. Grind until it becomes a smooth paste. Transfer to a bowl. For making Tomato puree: In a pan add water and tomato, turn heat to medium-high. Cook for about 15mins. After 15mins, transfer the cooked tomato into a bowl. Let it cool completely. In a grinder, add cooked tomato and vinegar. (you can also add all the spices into this and blend, instead of adding in onion mix) Grind until it becomes smooth. For making vindaloo: In a pan(turn heat to medium), add coconut oil. When oil becomes hot, add onion and salt. Mix well. Cook until onion becomes nicely translucent. Add ginger garlic mustard seed paste and mix well. Cook until raw smell goes. Then add all the spices(turmeric powder, fennel seed powder, coriander powder, kashmiri chilli powder, garam masala, sugar, salt). Mix well. Cook until raw smell goes. Then add tomato puree. Mix well. Cook for about 5mins. Add pork and mix well. Close lid and cook for about 1 to 1.5 hrs. Stir in between otherwise it will stick to the bottom of the pan. After 1.5hrs the pork vindaloo is ready to eat.
It is an authentic pork vindaloo recipe of my grandmother. Now you can imagine the mouthwatering taste it possesses with her secret ingredient to making it. Looking forward to you trying it and do leave your comments below. INGREDIENTS Pork - 1 kg (here I used pork belly) Tomato - 5 nos Coconut oil - 1 1/2 tbsp Red onion - 4 nos, medium size Garlic - 10 nos Ginger - 1 medium size Skinless mustard seeds - 1 tbsp Kashmiri chilli powder - 1 1/2 tbsp (as per taste) Turmeric powder - 1/4 tsp Fennel seed powder - 1/4 tsp Garam masala powder - 1 tsp Coriander powder - 1 1/2 tbsp Vinegar - 1tbsp Sugar - 1/4 tsp (optional) Salt - as per taste Water - 3 cups METHOD For making the ginger-garlic mustard paste: In a grinder, add ginger, garlic, and skinless mustard seed. Grind until it becomes a smooth paste. Transfer to a bowl. For making Tomato puree: In a pan add water and tomato, turn heat to medium-high. Cook for about 15mins. After 15mins, transfer the cooked tomato into a bowl. Let it cool completely. In a grinder, add cooked tomato and vinegar. (you can also add all the spices into this and blend, instead of adding in onion mix) Grind until it becomes smooth. For making vindaloo: In a pan(turn heat to medium), add coconut oil. When oil becomes hot, add onion and salt. Mix well. Cook until onion becomes nicely translucent. Add ginger garlic mustard seed paste and mix well. Cook until raw smell goes. Then add all the spices(turmeric powder, fennel seed powder, coriander powder, kashmiri chilli powder, garam masala, sugar, salt). Mix well. Cook until raw smell goes. Then add tomato puree. Mix well. Cook for about 5mins. Add pork and mix well. Close lid and cook for about 1 to 1.5 hrs. Stir in between otherwise it will stick to the bottom of the pan. After 1.5hrs the pork vindaloo is ready to eat.
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