is a Portugese/Goan, rather than Indian dish. There is some dispute about
how this dish should be prepared. I believe this is reasonably accurate
recipe and is based on "vindaloo" being deriving from wine-garlic in Portuguese
(not aloo-potato, which I believe is reverse engineering) and uses the
pork pickled in wine vinegar the Portuguese brought with them on their
up a mixture of the following spices:-
(a little),peppercorns (few),cinnamon,coriander
enough pork for number of people (a cheap cut will be fine).
the spices with enough red wine vinegar to cover the meat.
in fridge overnight with curry leaves on top.
oil in a saucepan and add mustard seeds, when they start to pop add the
meat (remove leaves) mixture.
until tender adding water as needed (about an hour)
with boiled basmati rice.
are for 2)
have not specified spice quantities. The amount to use depends upon the
freshness of the spice and personal preference. In general I believe cumin
and coriander can be added liberally without danger but cinnamon and cloves
need a little more reticence. Chillies of course also vary in strength
and note that removing the seeds reduces heat considerably. After preparing
chillies take care not to touch sensitive parts of the body.
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