Mrs Balbir Singh's | Goan Vindaloo
Mrs Balbir Singh's | Goan Vindaloo
Category
Curries
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Recipe No:
071
Introduced to the coastal state of Goa in the 1500s by Portuguese sailors who travelled with their garlic-flavoured vinegar stew. Carne de Vinha d'alhos, or vindaloo, refers to meat cooked in wine and garlic. One of the most famous but also misrepresented Indian dishes, this version is packed full of its signature intense, tangy, garlicky and 'pickled pork' notes, and can be as hot or mild as you prefer.
*Measurements refer to level measuring spoons
Ingredients
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450-500g Pork, (or your protein of choice) cubed
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50g Oil
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1 Large Onion, thinly sliced
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35g Garlic Paste (or 12 large cloves of garlic, finely chopped)
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30g Ginger Paste (or peeled ginger, finely chopped)
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2 Green Chillies, split lengthwise (deseeded if you prefer less heat. See notes below for more heat).
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1 tsp Salt
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150ml Water
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1 tsp Sugar
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2 tbsp Cider Vinegar (or Goan Palm Vinegar/Toddy Vinegar)
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1 tbsp Tamarind Paste (see notes below)
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25g (10 level measuring tsp) Mrs Balbir Singh Goan Vindaloo Blend
Directions
Heat the oil and fry the onions for approximately 9 minutes or until the onions are a browned.
Add the pork, or chicken or whichever protein is being used and fry for 2-3 minutes to seal in juices.
Add the sugar, salt, green chillies (and additional red chillies if using), ginger and garlic. Stir well to coat all the pork and add the water and cook covered on a low to medium for 10 minutes.
Add the spice blend, vinegar and tamarind. Stir well until everything is incorporated into the sauce and cook covered on a low to medium for 5 minutes. Then uncover and cook for a final 2 minutes. Take off heat and let stand for 5 minutes before serving.
TO SERVE: Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.
Recipe Video
Recipe Note
- If more heat is required leave the seeds in the green chillies and add 2 or more chopped red chillies, to taste.
- Tamarind Paste: ensure this hasabove 45% of tamarind concentratelisted in its ingredients.
- Equally good using or chicken, lamb, prawns, beef or a vegetarian/vegan alternative.
- ALLERGEN: SPICE BLEND CONTAINS MUSTARD SEEDS
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
