Portuguese Curry


675 grams Lean leg of pork, off the bone without fat
3 tablespoons Ghee or oil, (45 ml)
6 Flakes, (12 g) garlic, chopped
225 grams Onions, chopped fine
2 tablespoons Lemon juice, (30 ml)
1 tablespoon Garam masala powder, (15 g)
15 grams Coriander leaves, chopped
4 Fresh red cayenne chillies, chopped fine
200 mls Red wine
2 tablespoons Red wine vinegar, (30 ml)
6 Flakes, (12 g) garlic, crushed
3 tablespoons Finely chopped red chillies, (45 g)
1 teaspoon Coriander powder, (5 g)
teaspoon Cumin powder, (2 g)
1 teaspoon Salt, (5 g)
3 Bay leaves
10 Cloves
1 teaspoon Cumin seeds, (5 g)


CUT the meat into four cm cubes. In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days. Heat the ghee or oil in a kadai or wok. Stir-fry the garlic and the spices for a minute. Add the onions and continue to stir-fry for about eight minutes.
Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole and place in an oven preheated to 190 C/375 F/Gas 5. Add a little water after 20 minutes, if required. Repeat 20 to 25 minutes later, adding the remaining ingredients. Cook for a further 20 to 25 minutes or until the pork is completely tender.
NOTES : Vindaloo is the benchmark of Goan food. Although it is made here with pork, duck works equally well




6.0 servings


Saturday, February 13, 2010 - 4:45am



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