PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
Steps:
- To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
- Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
SOOR VINDALOO (CURRIED PORK)
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of "exotic" spices ! Once you've bought them for one recipe, you'll be using them over and over again for other curries. Enjoy !
Provided by FlemishMinx
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
- Blend/chop until a homogeneous paste is formed.
- In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
- Add the spice paste and saute gently for 15 minutes.
- Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
- When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
- This should take 5 to 10 minutes.
- Add the salt and pour in the boiling water.
- Simmer, covered for 40 minutes to one hour until the pork is tender.
- I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
- You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
- Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
- Cook a further 5 minutes.
- Add the sugar and remaining vinegar, and more salt if desired.
- Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
Nutrition Facts : Calories 694.2, Fat 51.7, SaturatedFat 15.7, Cholesterol 161, Sodium 451.5, Carbohydrate 15.1, Fiber 2.5, Sugar 7.4, Protein 41.5
PORK OR LAMB VINDALOO
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Provided by Madhur Jaffrey
Categories Mustard Pork Lamb Curry Coconut Cumin Garlic Hot Pepper Wheat/Gluten-Free Indiana
Yield Serves 3-4
Number Of Ingredients 11
Steps:
- Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
- Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
PORK VINDALOO
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.
Provided by Alex Witchel
Categories dinner, one pot, main course
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
- Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
- In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
- Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 37 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
More about "madhur jaffrey pork vindaloo food"
HOW TO COOK THE PERFECT... VINDALOO – RECIPE | FOOD
From theguardian.com
Author Felicity CloakeEstimated Reading Time 8 mins
THE 20 BEST CURRY RECIPES | CURRY | THE GUARDIAN
From theguardian.com
Author Allan Jenkins
MADHUR JAFFREY'S CURRY NATION - FOOD
From sbs.com.au
GOAN PORK VINDALOO WITH POTATOES RECIPE : SBS FOOD
From sbs.com.au
MADHUR JAFFREY RECIPES - BBC FOOD
From bbc.co.uk
MADHUR JAFFREY RECIPES AND MADHUR JAFFREY …
From sbs.com.au
BBC TWO - MADHUR JAFFREY'S FLAVOURS OF INDIA, GOA
From bbc.co.uk
MADHUR JAFFREY'S QUICK & EASY INDIAN COOKING BY JAFFREY, MADHUR …
From ebay.ca
Reviews 2
GOAN-STYLE HOT AND SOUR PORK (PORK VINDALOO) - MYFITNESSPAL
From myfitnesspal.com
BEST MADHUR JAFFREY CHICKEN VINDALOO RECIPE - HOW TO MAKE
From food52.com
MADHUR JAFFREY - WIKIPEDIA
From en.wikipedia.org
THE HOT FAVOURITE | FOOD | THE GUARDIAN
From theguardian.com
MADHUR JAFFREY BIO, LATEST ARTICLES & RECIPES - EPICURIOUS.COM
From epicurious.com
CHICKEN VINDALOO (GOAN-STYLE HOT AND SOUR CHICKEN) - MISSION …
From mission-food.com
MADHUR JAFFREY PORK VINDALOO - COOKEATSHARE
From cookeatshare.com
MADHUR JAFFREY'S FLAVOURS OF INDIA: OVER 130 RECIPES FROM KERALA, …
From eatyourbooks.com
PORK VINDALOO RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK PERFECT GOAN FISH CURRY | INDIAN FOOD AND DRINK - THE …
From theguardian.com
MADHUR JAFFREY'S EASY, HEALTHY INDIAN RECIPES | MARTHA STEWART
From marthastewart.com
HOW TO COOK AUTHENTIC PORK VINDALOO - MADHUR JAFFREY'S …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love