This recipe comes from Goan Cookbook by Joyce Fernandes
Joyce Fernandes is a well known and accomplished authority on Goan cuisine. Do search out her book if you can find a copy (it was published in India so that might be easier said than done).
Vindalho is a good example of the marriage between Indian and Portuguese influences which typifies Goan cooking. Mind you, an authentic recipe like this produces a dish that is nothing remotely like the vindaloo you will find in your local curry house. Try it anyway!
- 1 kg fatty pork (boneless)
- 1 tsp salt
- 25 dried red chillies
- 1 pod garlic [yes, that's the whole bulb, each clove trimmed and peeled - ed.]
- 6 [fresh] green chillies
- 1 tblsp cumin seeds
- ¼ tsp turmeric
- ¼ tsp sugar
- vinegar as necessary [the recipe doesn't state what sort of vinegar but I would use wine vinegar - ed.]
- Cut the pork into large cubes. Wipe dry and apply salt.
- Grind the next 5 ingredients using vinegar.
- Marinate the pork in the spice paste for 2 hours or overnight leaving it in the fridge.
- Arrange the marinated meat in a pan, sprinkle sugar and cover the pan.
- Cook on a slow fire till the meat is soft.
- Add [more] salt, vinegar and green chillies to taste if necessary.
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