Vindaloo dishes are primarily for those who like it HOT, but most people think it's stupid when you can't taste the other spices, but only the chili. You can therefore make this dish with less hot chilies or small and very hot ones that are bought in "immigrant shops". Vinegar makes the meat more tender and contributes to an exciting flavor.
If you're in a hurry, you can marinate the night before and make part two (the onion part) with boneless pork.
PORK VINDALOO
1 tsp coriander seeds
1 teaspoon cumin
1 teaspoon mustard seeds
3 cm cinnamon stick
4 peppercorns
5-6 dried chilies
4 cloves
2 cardamom pods
800 gr cutlets
3 cloves grated garlic
1 tbsp grated ginger
3 tablespoons vinegar
1½ tsp salt
1 teaspoon turmeric
4 tablespoons oil
150 g onion cubes
200 g tomatoes
1½ dl vinegar
3 dl water
2 fresh chilies in rings
3 tablespoons fresh coriander
Procedure:
- Dry roast the spices in a hot frying pan and grind to a powder.
- Divide the chops and marinate in the spice mixture with garlic, ginger, vinegar, salt and turmeric. Preferably overnight or at least an hour.
- Heat oil, fry onion cubes until they get a little color. Add marinated cutlet pieces, tomatoes, vinegar, water and chili.
- Cook everything well until the meat is tender. Finish with fresh coriander. Serve with basmati rice .
