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Vindaloo technique assistance needed

NYChristopher Dec 23, 2007 02:43 PM

As I have developed patience in the kitchen, I have learned to do things like working with loads of individual spices, properly measuring them out, toasting, grinding, you get the picture.

Recently, I have tried making both chicken vindaloo and pork vindaloo and I've had one consistent problem: inability of the flavors to penetrate the meat.

In the case of the chicken, I used my favorite cut: thigh. For the pork, which I have only made once, I cubed some center cut pork chops which I feared from the beginning would be dry.

Her is the recipe I used for the pork vindaloo:
http://www.cooksrecipes.com/internati...

Quite tasty, even though I used yellow mustard seed instead of black mustard seed, which along with the dried red peppers, I did not have.

So, please, offer this novice some assistance. How do I turn this into a dish where the paste permeates the meat as opposed to meat in sauce.

Thanks in advance.

  1. b
    bakergal Dec 24, 2007 09:32 AM

    Most restaurants pre-cook the meat in a special spicy sauce and then add the pre-cooked meat to the vindaloo sauce when cooking an order. If you're looking for the restaurant taste, that's what you have to do.

    1. c
      cocktailhour Dec 23, 2007 06:22 PM

      make your vindaloo paste. cook your ginger garlic and then add the paste. use plenty of oil. you may also need a little water. you want the oil to separate and color from the spices.add the pork and water and cook. don't brown the pork, it creates a crust and the flavors can't permeate. use pork shoulder maybe.

      I don't use pork in Indian cooking, usually chicken. I would also consider adding some tomato when cooking the spice paste. Cook for a long time untilthe tomato is unrecognizable. and/or add yogurt a bit at a time after you add the meat. I don't know that either are authentic to vindaloos.

      Also check Julie Sahni and Madhur jaffrey for other recipes and techniques.

      2 Replies
      1. re: cocktailhour
        JungMann Dec 24, 2007 06:25 AM

        These are perfect and, for the most part, accurate recommendations. Vindaloo does not have yogurt, but tomato is not unheard of. And definitely try using pork shoulder.

        1. re: cocktailhour
          NYChristopher Dec 27, 2007 08:09 PM

          I have a recipe I usually use for chicken that uses tomatoes and liked it. I thought the pork was worth trying because I hadn't expected it, didn't know of the Portuguese take on the dish and because I rather like pork, generally speaking. I will say from this particular experience that the browning of the pork, and the crust it created that prevented the flavors from permeating, was probably a technique mistake. I'll also try shoulder, which I have used for pernil.

          Thank you all for your help.

        2. m
          MysticYoYo Dec 23, 2007 05:24 PM

          How long do you marinate your protein? I have marinated chicken 24 hours for some Indian recipes (not vindaloo, but still...) and it made a world of difference as far as permeation and tenderness was concerned.

          2 Replies
          1. re: MysticYoYo
            d
            dtud Dec 24, 2007 09:30 AM

            i also think marinating overnight at least will help

            1. re: MysticYoYo
              NYChristopher Dec 27, 2007 08:02 PM

              Not nearly long enough, apparently ... I'll try to marinate longer next time, thanks.

            2. Eric in NJ Dec 23, 2007 02:50 PM

              OK hold on 5 identical posts won't get the answer. Wait an hour or so someone will answer.

              2 Replies
              1. re: Eric in NJ
                NYChristopher Dec 23, 2007 02:53 PM

                Sorry ... when I went to post it said "problem, go back" so I did, and then I hit submit again.

                Eeek!

                1. re: NYChristopher
                  Eric in NJ Dec 23, 2007 04:29 PM

                  No problem I've done the same

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