Pork Vindaloo Anglo Indian style

Name: Pork Vindaloo Anglo Indian style
Cuisine: Indian
Ingredients: 1/2 kg pork; 1/2 tsp salt; 1/5 inch ginger; 10 garlic cloves; 1/5 tsp poppy seeds; 2 tsp cumin seeds; 2 tsp mustard seeds; 8-10 peppercorns; 10-12 destalked Kashmiri red chilli; 4 cloves; 4-5 tbs vinegar; 1/4 tsp salt; 1 tbsp oil; 1/4 tsp mustard seeds; 2 small cinnamon sticks; 2 onions finely chopped; 1 tomato finely chopped; 1 spring curry leaves; 1/4 tsp sugar; 1/2 tsp turmeric powder

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Ingredients

1/2 kgpork
1/2 tspsalt
For marinade
1/5 inchginger
10garlic cloves
Dry roast
1/5 tsppoppy seeds
2 tspcumin seeds
2 tspmustard seeds
8-10peppercorns
10-12destalked Kashmiri red chilli
4cloves
4-5 tbsvinegar
1/4 tspsalt
Rest of the ingredients for cooking
1 tbspoil
1/4 tspmustard seeds
2small cinnamon sticks
2onions finely chopped
1tomato finely chopped
1spring curry leaves
1/4 tspsugar
1/2 tspturmeric powder

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Steps

1

After dry roasting the above ingredients, allow to cool.
Now combine all the ingredients under ‘marinade’ to a very smooth paste.
* if required, add 1/4th cup water to grind to a smooth paste
Now marinate the pork well with the above marinade and turmeric for 8 hours or atleast for an hour so that the pork will absorb the marinade well.
2

Preparation:
1. In a cooker add the oil
2. Add cinnamon sticks and fry till fragrant
3. Add mustard seeds. Let it splutter
4. Add onions and fry well till it changes colour to brown
5. Add sugar
6. Add tomato and fry well till it gets mushy
7. Add the turmeric and fry for a min
8. Add the curry patta and fry for a min
9. Now add the marinated pork and fry for 5 mins on high flame. Keep stirring so that the masala does not get stuck to the bottom or gets burnt.
3

10. Add 1 to 1.5 cups boiling water (depending on the consistency you want) and give it a good stir
11. Add salt if required
12. Pressure cook for 20min (4-5 whistles) on medium flame
13. Turn off the gas and let the cooker release pressure on it own
14. Once you open the lid, there will be gravy but if you wish to dry the meat more turn on the gas on medium to high flame stirring occasionally for the water to evaporate and get the desired consistency.
4

And your Anglo Indian pork vindaloo is ready. It is best served for the next day. It goes well with bread/pav/Sannas/pulav/coconut rice. Please like share and comment. Your inputs are valuable to me.
Happy cooking 😊