Vindaloo is a standard cuisine of Goa derived originally from the Portuguese dish ‘carne de vinha d’alhos’ (meat marinated in wine and garlic). The Goans localised the dish by replacing the wine with vinegar, adding dried red chillies and spices in which the meat is marinated before cooking. Goan cuisine serve Vindaloo with pork which is the original recipe, but this can be substituted with any meat.
Now you too can cook this dish yourself, simply use the shopping list provided to buy the extra ingredients required and then using my especially selected spices and herbs, follow the preparation and cooking instructions to cook this great tasting dish
Not to be confused with a FIERY HOT VINDALOO!
Step-by-step preparation and cooking instructions:
20 minutes to prepare and 60 minutes to cook
- Cut the pork into 2.5cm sized cubes
- Peel and finely chop or grate the ginger
- Peel the garlic cloves
- Halve the onions and finely slice
- Simmer 150ml water
- Empty contents of sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.
- In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.
- Heat the oil in a medium-hot deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat.
- Add the ginger-garlic paste and fry, stirring well, for another minute.
- Pour in the contents of sachet 2 and stir for a further minute.
- Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes.
- Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.
- Add contents of sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.
Additional ingredients required for this dish: Serves 4
- 700g boneless trimmed pork shoulder
- 2 medium onions
- 2 garlic cloves
- 5cm fresh ginger
- 5 tbsp white wine vinegar
- 1 tbsp light brown sugar
- 2 tsp salt
- 3 tbsp unflavoured cooking oil
Tip: This can be adapted to serve 6, simply increase the meat only to 1kg, all other items remain in the same quantities as instructed on the packet.
Tip: Leftovers can be frozen. Defrost thoroughly, then properly reheat until piping hot throughout before serving.
Tip: Curries can be made the day before, refrigerated and properly reheated until piping hot throughout before serving.
The spices and herbs: Cumin seeds, Garam Masala contains (coriander, cumin, ginger, cassia, black pepper, and cloves), fenugreek seeds, turmeric, ground coriander, black mustard seeds*, cardamom seeds, dried red chillies, black peppercorns and cinnamon stick – are blended to produce a spicy, aromatic curry. *Allergen information.
“Simply by following my step-by-step instructions you can create authentic, delicious tasting ethnic cuisine. The required spices, herbs and ingredients are especially blended for perfect infusion to give ideal colour, aroma and flavour.”
Don Lear, Bhaji Man
Benefits of Bhaji Man’s Curry Kits
Amaze your family and friends with your fantastic culinary skills
Great tasting results every time, all from your own homemade cooking
Herbs & Spices especially blended for maximum flavour and aroma.
Save money by only purchasing the herbs and spices required for each meal.
Create much healthier curries using olive oil/sunflower oil.
Use fresh free range and organic produce
Bhaji Man products are also Gluten Free and suitable for Coeliacs. They have no added artificial colours, flavours, artificial preservatives or salt and can be suitable for people on restricted diets.
“I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops, small independent village and market town butchers, local greengrocers, farm shops and delicatessens which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give our local economy a boost.” says Bhaji Man, so – Let’s Cook At Home!
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