Kerala Style Pork Vindaloo|Pressure Cooker Pork Vindaloo|

The word vindaloo comes from the Portuguese recipe ‘vino de alhos’ where ‘vino’ refers to (wine) vinegar and ‘alho’ is the word for garlic. So when portugese dish meets goa its Vindaloo.

Its a  flavor bomb with   succulent pork tossed in classic vindaloo sauce and is a ultimate fusion of Portuguese, Goan and South Indian ingredients and cooking.   It’s brimming with the flavors of aromatic spices and richness of pork in every bite. Grab your spoon and dive right in as this recipe is from my moms own recipe diary!

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

INGREDIENTS

1kg Pork (Vindaloo Cut)

‍For Spice Mix 

2 tsp Whole cumin

1/2 tsp fenugreek/methi seeds

2-3 Cloves

1 inch Cinnamon

2 tsp Whole mustard

‍For Vindaloo Paste

Garlic cloves 12

2 inch Ginger

14-15 pieces of Shallots

Approx 1/2 cup  vinegar

Salt

2 -3 tbsp Kashmiri chilli Powder

1 tsp Turmeric powder

2 tsp pepper powder

For Tomato puree

4-5 medium size tomatoes

‍For Cooking 

4 tbsp Oil

6 to 7 tbsp of fried onions

Water

Method

Step 1 

Dry roast the spice mix ( excluding mustard). Once the mix is cooled add the mustard seeds and grind/blend into a fine powder. 

Step 2 

Add shallots, garlic , ginger, kasmiri red chilli powder ,  pepper powder and turmeric into a blender along with vinegar and blend till its smooth paste( vindaloo paste) .

Step 3 

Blanch and peel the tomatoes and blend till its a puree.

Step 4 

Heat oil in  the pressure cooker and add the vindaloo paste and fry it till the raw smell reduces. Add the tomato puree  followed by some salt and let it cook for around 5-7 minutes or till oil seperates.

 Now add the powdered spice mix followed by pork and 4-5 tbsp of fried onion.

Mix till well combined.

Step 5

Pressure Cook for 20-25 minutes or till the pork is tender. Once the cooking cycle is complete, let the pressure release naturally for 5 minutes. Then manually release pressure by opening the vent.

Once the pressure is released, open the pressure cooker, and give the curry a mix.

Check for salt and add if required and let it simmer on low heat for around 5 -7 minutes to reduce the sauce. Once the sauce has thickened, remove from heat and garnish with some freshly chopped coriander and fried onions.

 Serve the vindaloo with basmati rice or sanas.

 Plan to make this at least a day ahead so that meat has the chance to soak in everything. 

Enjoy🌶💥

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community.