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Thushara John is a Mom, Artist, Baker & a Healthcare Quality professional by trade - but more than anything a 'foodie' at heart. She hails from the family of great cooks where her mom and both sisters are into the baking business. She is very much inspired by the cooking style and recipes of her mom, Minnie James who is also the author of various cookery books. Thushara loves experimenting with different flavors and trying out dishes from cuisines across the globe. She is passionate about cooking, especially the desserts. She currently lives in Andover with her husband Reju & kids - Rebecca & Matthew.
Goa was the birthplace of Vindaloo curry. In the 15th century, the Portuguese controlled what is now Goa and brought with them their Portuguese recipes and ingredients from the new world – the Americas.
The name vindaloo is believed to have come from the Portuguese dish carne de vinho e albos or meat with wine and garlic. The Goans couldn’t pronounce it and ended up calling it Vindaloo. One thing the Goans changed when making vinho e albos or vindaloo was that they added a lot of chillies. They loved spicy chillies which had only recently made their way to the Indian subcontinent via the Portuguese.
Ingredients:
10 dried Kashmiri chilli peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast OR Boneless butt roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chillies, seeded and cut into strips
¼ cup white vinegar
Directions:
Directions:
Step 1
Grind the Kashmiri chillies, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
Step 2
Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
Step 3
Heat the oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
Step 4
Stir in the green chillies strips and 1/4 cup of vinegar. Cook uncovered until the green chillies have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
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