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Description
Hailing from the Portugese-influenced state of Goa in India, vindaloo is much loved for its combination of sweet spices, tangy vinegar, and fiery heat. It tastes good on day one but even better after a day or two once the seasonings have melded, so you might want to consider making extra. The recipe is a Yummly original created by Prerna Singh.
Ingredients
Directions
- Put chilies, cloves, peppercorns, and cumin seeds in a small frying pan. Toast over medium heat just until fragrant, 2-3 minutes, then immediately pour onto a plate and let cool. (Pro Tip: You can buy Kashmiri chiles at Indian markets and online; or use other small dried red chilies from the grocery store.)
- Scrape ginger with a spoon to remove peel, then coarsely chop. Coarsely grind toasted spices in a spice grinder or clean coffee grinder (discard stems from the chiles first). Put ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric in a blender. Grind into a coarse paste, scraping container as needed.
- Cut pork shoulder into 1/2-inch chunks. Transfer to a medium mixing bowl. Add masala paste and massage it into pork. Cover and refrigerate at least 1 hour or overnight.
NutritionView More
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| Calories580Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium690mg29% |
| Potassium1010mg29% |
| Protein52g102% |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber1g4% |
| Sugars3g6% |
| Vitamin A4% |
| Vitamin C15% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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