1 Kg pork (boneless)
Masala to grind:
12 Kashmiri chilies
24 – 26 peppercorns
1 teaspoon Cumin seeds
1 ½ inch cinnamon stick
18 – 20 cloves of garlic
¾ teaspoon turmeric
1 inch ginger
2.5 tablespoon of vinegar
Water as required
***If you want less spicy than just add 10 Kashmiri chilies and 18 peppercorns.
***If you don’t get the desired colour with the chilies you use then just add a few more chilies by removing the seeds.
Small ball of tamarind (in 80ml lukewarm water)
2 medium onion chopped
3 tablespoon Vinegar
1 slit green chili
170 ml water
½ teaspoon sugar
Salt to taste
*** If you need to preserve the vindalho for a longer duration then the masala is ground only with vinegar (no water no tamarind).
***Since I will be consuming this dish within 3 days, I am following the above recipe.
*** No oil is required for this dish.
Pre – Preparation:
- Cut the meat into 1 ½ inch pieces.
- Apply salt and set aside
- Now grind the masala to a smooth paste.
- Marinate the pork with the masala and keep in the refrigerator for 12 hrs. or overnight.
1. Remove the marinated pork from the refrigerator and set it aside to come to room temperature.
2. Add the pork to the kadai / pot (I marinated in the same kadai).
3. Mix the onion along with the pork and add sugar.
4. Keep it on very low fire and let it cook.
5. After about 25 minutes open the kadai / pot and add the vinegar.
6. In about another 20 minutes add the slit green chili and required quantity of tamarind water.
7. Cover cook till the meat is done (it take about 1 hrs. depending on the size of the pieces).
8. Consistency of the gravy can be adjusted by adding water.
9. Check salt to taste.