Hi FoodTubers!
I'm Mallika Basu,
an Indian food writer with a passion
for making Indian cooking a part of your everyday busy lives.
Today, I'm going to show you how to make an authentic Vindaloo.
Pork Vindaloo gets its taste from a unique
combination of coconut vinegar, caramelised onions
and lots of beautiful chillies
that add intense, but moderate heat.
So, shall we get started?
The first thing I'm going to do is make the actual Vindaloo paste.
I've got here about eight Kashmiri chillies,
which are dry red chillies that are milder than whole red chillies.
They are going to go in along with
about a teaspoon of black mustard seeds,
about a teaspoon of whole cumin,
four pieces of black pepper,
and also, four cloves.
And these are quite widely available spices
so you shouldn't have any problems sourcing these.
I'm going to give these a little shake on a low flame.
And toasting these spices is going to help
extract their beautiful flavour and also really intensify the colour that comes out at the end of the curry.
Take it to the side,
and then get on with making your actual paste.
Now Vindaloo suffers from a great many misconceptions.
For a start, it needs to be made with pork.
That's the authentic version.
Not chicken, as is often thought.
The other thing is, it needs to be spicy.
But it doesn't need to kill you off.
You can adjust it to meet your spice preference,
as long as it has the necessary heat attached to it.
In my little food processor, I'm going to put
four fat cloves of garlic, peeled, and also half and inch of ginger.
And into this, I'm going to put two tablespoons of coconut vinegar.
You can use apple cider vinegar instead.
I'm also going to add about a tablespoon of oil;
any colourless, flavourless oil will do.
And then, these beautifully aromatic toasted whole spices.
And then, all you want to do is give this a good whiz
to create a Vindaloo paste,
adding just about enough water to make it a smooth one.
Look at that beautiful homemade Vindaloo paste.
A lovely red colour. Now,
Vindaloo actually nods to Goa's Portuguese heritage.
Um, Vin is wine and d'alhos is garlic in Portuguese.
So actually, this started life as pork stewed in wine and garlic.
We've obviously adjusted it since then.
I'm going to take my Vindaloo paste, and add it to my meat.
Now i love to use pork shoulder chunks,
5 centimetres is about right.
Which goes melting-ly tender.
I'm going to put now about half a teaspoon of turmeric into this
because you don't want to put turmeric into your food processor
and turn it sort of day glow yellow.
Give that a good mix,
and this needs to be covered and then put in your fridge.
At least for four hours,
preferably overnight,
and ideally for 24 hours.
And its going to taste absolutely beautiful at the end.
And here is one I made earlier.
You'll see the pork has let out some moisture,
it's all looking absolutely beautiful
and ready to cook.
So I'm gonna chop up and onion, roughly,
you can go as fine as you want.
So when your oil is hot, you want to drop in your chopped onions.
Listen to all that sizzling.
Fabulous.
Just a pinch of salt because that's going to really, really help the onions caramelise.
We're going to put in about a stick of cinnamon,
and that's going to really help
bring out the sweetness of the onions as well.
It's been 10 minutes and look at the gorgeous colour
on those onions.
I'm now going to put the pork pieces into the pan.
And we're going to seal that pork, on the high heat
for about 5 minutes.
This pork Vindaloo gives you two to three generous portions.
It's been 5 minutes
and the pork is beautifully sealed
with Vindaloo masala right in it.
So, all I'm going to do now,
is add a cup of hot water.
I'm going to lower the heat to a medium.
All you've got to do is cover it.
and leave it cooking for anywhere between 45 minutes and an hour.
Now, just don't leave it and run off.
Come back every 10 minutes, give it a little stir,
make sure the spices don't get stuck to the bottom.
And, if you need to, you can add another half a cup of water,
depending on how much gravy you like.
One cup is just about right.
So it's been an hour,
and the pork Vindaloo is now done.
Look at those beautiful pieces of pork.
They've melted into the curry,
taking on all those amazing spices.
And look how the colour's gone really deep
and dark as well.
Almost like a pork chutney.
Give it a good stir.
And then, pour it into a bowl of your choice.
Ready for some hot, freshly made Basmati rice.
So there's my easy and super authentic pork Vindaloo.
All there's left for me to do now is to give it a little taste.
So. Good.
That is almost like a pork chutney.
The pork has gone so tender,
it barely needs chewing.
And that combined with the steaming hot rice.
And a little bit, a dollop, of yogurt
is just sublime.
Well i hope you enjoyed that. Don't forget to check out the chicken Kurma I made when I was here last,
in the link right up there.
Also, hit subscribe.
And, don't forget to look at my other videos
on Youtube and also my recipes on my website.
Thank you!