You can use Lamb, Pork, Chicken even seafood but make sure you change the cooking times
If you use seafood, cook the sauce separately and then add the shellfish
2 lbs cubed pork shoulder
1 x onion chopped
2in ginger peeled and chopped
5 cloves garlic peeled and chopped
5 red chilles
1/2 cup vinegar ( white wine or rice )
2 pints water
MASALA ( if you don't want to grind use pre ground spices )
Use about 1tspn of each
Cloves ( about 5)
cassia bark or cinnamon stick
toast the spices in a dry pan and grind to a fine powder ( or mix the pre ground )
Blend the ginger and garlic and chillies ( seeds in ) to a paste in a blender
Sprinkle two tablespoons of masala and the vinegar over the pork and massage into the meat well. Leave covered for at least two hours
In a pan, melt butter ( or preferably ghee) with a little oil and sweat the onion and the ginger garlic paste. When the onion has softened and taken some colour add another two TEASPOONS of the masala and cook until the spices lose their rawness. Add the meat and stir well until the spices and vinegar of the marinade are cooked off
Add 1 pint of water and stir well. Cook gently until the water reduces by half then add more ater and repeat the cooking until the sauce is almost dry.
The end result should be a thick unctuous sour spicy sauce with tender melting meat
Strange, that! I know enough of Madhur Jaffrey's reputation not to ridicule the recipe, but that's the first time I've seen coconut milk in a vindaloo recipe. I stand to be corrected. However, it's never been in any vindaloo I've had in any Indian restaurant, either. Any opinions on this?
Madhur Jaffrey's recipe for "Goan-style Hot and Sour Pork -- Vindaloo" in "Madhur Jaffrey's Indian Cooking" is completely different from the one linked above. In fact, it is very similar Simon Majumdar's.
I have seen vindaloo recipes calling for coconut vinegar, to be sure, but not coconut milk.
I have not seen a recipe with coconut milk before, but that is not to say that there are not versions of it with milk. I think, however, that adding coconut milk would mute the essential sour fieryness of the dish.
If I understand correctly, the word derives from the portugese words Vinho ( for wine or, in this case Vinegar) and Alho ( Garlic )
Kirk is right, in Goa, they would use Palm vinegar. I have not seen that in London. I am told cider vinegar is pretty close, but usually find white wine vinegar works well.
My recipe has mutated from one I saw on TV in the late 80's. It may well have been MJ's, but I seem to have it in my mind that it was from a programme with Ismael Merchant ( of Merchant Ivory fame )
In any case, I don't make this as often as I used to, but the recipe is pretty foolproof when I do
worth a try
The recipe in flavors of India, where she goes around and collects recipes from cooks from Indian regions is completely different (then again that one is not really hers).
anyway, here's another very good recipe from Camellia panjabi from the book Great curries of India - where she went around and collected recipes from various regions. As a bonus the page has a number of her other recipes. I can tell from personal experience that her recipe for kashmiri shalgam gosht is very close to those actually used in kashmir
It's from an indian food magazine known as "Upper Crust India"
You all are right about the coconut milk! When I arrived home from work last night, I checked the new cookbook I just received ("From Curries to Kebabs") and NO coconut milk is used in Jaffrey's vindaloo...hmmm...I think someone tampered with that recipe from that website...many apologies!