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ID
indianutama· 4 servings

≈224 kkal · P 4.4g · L 0.4g · KH 52.8g (per recipe, TKPI estimate)

Vindaloo

Vindaloo
Photo: I would appreciate being notified if you use my work outside Wikimedia. More of my work can be found in my personal gallery., CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 500 g pork shoulder, cut into 2‑cm cubes
  • 3 tbsp white vinegar
  • 4 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder (adjust to heat)
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tbsp vegetable oil
  • Salt, to taste

Instructions

  1. 11. Marinate the pork with vinegar, garlic, ginger, mustard seeds, cumin seeds, coriander, turmeric, and red chili powder; refrigerate for at least 2 hours.
  2. 22. Heat oil in a heavy‑bottomed pot over medium heat; add the cinnamon stick and cloves, sauté until fragrant.
  3. 33. Add the marinated pork (including the marinade) and sear until browned on all sides.
  4. 44. Reduce heat, cover, and simmer for 25‑30 minutes, stirring occasionally, until the meat is tender and the sauce thickens.
  5. 55. Adjust seasoning with salt and, if needed, a splash more vinegar for brightness.
  6. 66. Remove the cinnamon stick and cloves before serving.
  7. 77. Serve hot with steamed rice or Indian flatbread.

Source: llm-generated