Vindaloo

Vindaloo is a spicy and tangy Indian curry dish with Portuguese influence, known for its balance between the heat of chilies and the acidity of vinegar. Traditionally prepared with pork, this versatile recipe can also be adapted with chicken, lamb, or vegetables, making it suitable for different tastes. The aromatic blend of spices, including cumin, coriander, and mustard seeds, gives Vindaloo its distinctive flavor. Paired with rice or naan bread, it offers a rich and aromatic meal perfect for those who enjoy bold flavors. This dish exemplifies the culinary fusion between Indian and Portuguese cuisines, creating a memorable dining experience.

Ingredients

• 2 lbs pork shoulder, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 5 dried red chilies
• 1 tsp paprika
• 1/2 cup white vinegar
• 2 cups water

Instructions

1. Heat oil in a large pot over medium heat.
2. Add cumin seeds, mustard seeds, and dried red chilies. Sauté until fragrant, about 2 minutes.
3. Stir in chopped onion, minced garlic, and grated ginger. Cook until the onions are translucent, about 5 minutes.
4. Add diced pork, paprika, and salt. Cook until the pork is browned on all sides, about 10 minutes.
5. Pour in white vinegar and water. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
7. Adjust salt to taste before serving.
8. Serve warm with rice or naan bread.

Keywords: Spicy, Rich, Aromatic, Main Course, Indian

Spice Rack: Cumin Seeds, Mustard Seeds, Paprika, Dried Red Chilies

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