Pork Vindaloo Recipe: (vin d’alhos… literally means with wine and garlic)

(This dish can be done with mutton/lamb and chicken as well) Its portugese but over the years our own spices and herbs have been substituted. It had nothing to do with “aloo” but I do add some out of love for the veg.)

Meat ……1kg ( pork or mutton cut like cubes, chicken cut med size)

Dry masala (grind all the ingredients below)

(MASALA 1)

Cumin (Jeera) - 4tsp, Coriander seeds (Dhania) - 2tsp,Cinnamon (Dalchini) - 2 sticks about 2”Clove (Laung) - 4-5,Cardamom (Elaichi) - 4-5, Pepper (kalimirch) - 2-3 tsp

Wet Masala (Soak all the ingredients in ¾ - 1 cup red vinegar) for 1 hour

(MASALA 2)

Dry red chillies 10 to 12 +… (Kashmiri or byadgi, more for colour), Garlic 20 -25 cloves, Ginger 1” - 3 pieces

Mix masala 1 and masala 2 and blend to make the Vind’alhos paste (mmmmm! Red n hot )

Onions chopped fine 3, Vegetable oil 4-5 tbs.

Method: Mix masala 1 and masala 2 together and grind …this is your vind’alhos masala.Marinate the meat with one third of the vind’alhos masala and salt according to taste, cover and keep aside for at least 30 minutes.

In a pressure cooker heat oil and fry the onions till golden brown, pour in the rest of the Vind’alhos masala, keep stirring and frying till masala changes colour.

Add the marinated meat, fry for about 5 to 8 minutes add one cup of water and pressure cook, after three whistles simmer on low heat for 10 -12 minutes for pork, 8-10 minutes for mutton and chicken is better done in a kadai, It depends on the “behaviour” of your pressure cooker ofcourse. Adjust water according to the required thickness. Garnish with coriander leaves.

Serve with boiled rice/ bread and some steamed n grilled veggies along with a crunchy salad if you like. NNNNN Jaaaaai!!! Burrrrp! Too, want it hotter? Increase chillies but keep in mind the next morning after effects.