1 kg pork with lard cut into medium pieces       
3 big onions slices finely
3 big tomatoes pureed                        
1 tablespoon cumin powder
½ teaspoon turmeric powder               
1 teaspoon mustard powder
3 teaspoons chillie powder                    
1 teaspoon pepper powder
2 tablespoons garlic paste       
1 cup vinegar
2 tablespoons oil                                                            
Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.
Heat oil in a pressure cooker and fry the onions till golden brown.  Add the marinated pork and fry for a little while. No add the tomato puree and keep frying for some more time. Now add sufficient water and pressure cook for 15 minutes till the meat is well cooked. Eat this wonderful dish with coconut rice, bread, chappatis, dosas, idlis, hoppers etc. Serve hot

12 Comments

  1. Thank you so much...all the best it was mouth watering...

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  2. I make my Vindaloo very differently. No water is added ever, nor any of the ingredients mentioned above. Only for 1kg pork, 25 red k.chillies, jeera, ginger,garlic, ground in vinegar, marinate pork with this,keep 12 hrs, then next day put in a little oil add the pork, and cook on a slow fire till pork is cooked, can lasts for many days. I make this vindaloo approx. 15 days before Christmas. Tastes lovely then.

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    Replies
    1. Yes ,Thats the way my wife makes it,too.

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    2. That's the way! No water at all... the south indian AI's add water and onions and tomatoes to it. It is tasty but more curry-like

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  3. These recipes are certainly of the Anglo-indian era and quite similar to the food that was made in our childhood home.Thank you for all these nostalgic recipes.

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  4. Easy to make and delicious to eat!

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  5. Replies
    1. Yes. Anglo-Indian Pork Vindaloo. It’s slightly different from the Goan version. The Syrian Christian’s of Kerala, the East Indians, mangaloreans all have their own version of Vindaloo as it’s a legacy of the Portuguese who ruled pan India not just Goa

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