I got this recipe on chowhound from Howler. (who used to post on here; don't know if he still does.)
I've made it many times and it's great.
"This is in fact a "classic" Goan Vindaloo ( The Vin coming from Vinegar which was, I believe a legacy of the Portugese occupation of this region. The Allo, is not potato, but comes from Ahlo which is Portugese ( I think ) for garlic )
My recipe is
1 tbsp cumin seeds
2 tsp black mustard seeds
1 tsp ground turmeric
1/2 tsp black peppercorns
1 tsp ground cinnamon
1 tsp green cardamom pods
1 tsp black cardamom pods
1/2 tsp cloves
1 onion chopped
8 cloves garlic chopped
1 in root ginger chopped
1 tsp paprika
6 dried red chillies, soaked in 1 tbsp cider vinegar
2 tbsp oil ( normally it is palm, but I use nut oil )
8 fl oz cider vinegar
1 tbsp brown sugar
3 lbs pork, cubed ( I also use a hand of pork on occasions but this is more fatty )
Dry roast the spices in a pan until lightly coloured then grind them
together with the onion, garlic, ginger, paprika, chillies and soaking
Blend in 1 tbsp of the oil, the cider vinegar and sugar. Add the
pork, stir until well coated, then cover and marinate overnight in the
fridge (or however long you've got).
Heat the remaining oil and fry the meat over a medium heat until browned. Add the marinade and stir for 5
mins, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender.
It is a great fiery dish with a sour sweet undernote."
My husband got this one from an Indian co-worker, who got it from his mom back home. They're Catholic, and he says Indian Catholics have a lot of Portuguese influences in their cooking and they eat a lot of pork. Also, apparently, pressure cookers are used a lot more there than here--but this came out fine for me in a cast iron dutch oven, simmered for about an hour.
1/2 tsp. jeera powder, ground [a.k.a. kala jeera or black cumin]
2 tsp. red chile powder, ground [guessing this is ground chile, not chili powder]
1/4 tsp. fenugreek powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 tsp. ginger & garlic paste [I made a half-and-half mixture]
1/2 cup vinegar
salt – to taste
1 kg. pork shoulder
2 tsp. cooking oil
1/4 kg. onion, chopped
100 grams tomato, chopped
10 stems cilantro, chopped
Cut pork meat to small pieces. Add all the powders, vinegar and paste stated above and mix it well with the pork meat. Keep the pork marinated in this condition for 3 hours minimum.
In a pressure cooker add 2 teaspoons of oil and when it is hot add cut onion. Cook till onion is light brown. Add the marinated pork in the pan and mix well. After 5 minutes, add tomato. Keep cooking for another 5 minutes. Then close the cooker top and cook till the weight on the cooker lifts 10 times to let the steam go out. Add coriander leaf.
When you say "Indian Catholic" you define "Goan" (I'm one). Goa used to be a colony of Portugal until about 1964, hence the influence. You are right that Goans eat a lot of pork and use the pressure cooker a lot. Try to find a recipe for "sorpotel/sorpotel", which is a traditional spicy hot dish made with 1/4-inch dice of pork, pork fat, beef hearts, and a bunch of other stuff; you may like that too.
Don't look to me for Goan recipes, though, as my system can't tolerate spicy-hot food.
I followed a recipe in Julie Sanhi's Classic Indian Cooking which cut against the grain of much American Vindaloo. First, she insists it is not an especially hot dish, and second, she says that the most "authentic" Vindaloo uses mustard oil, which I could only find at an Indian grocer. I made it, and it was very good and different from anything I've had before.
That said, I was not a great fan of the mustard oil effect. It leaves a distinctive kind of burn at the back of the throat, not like peppers-hot but another kind of hot. Very memorable, though, and I might well make it again sometime when looking to create a variety of Indian dishes.
I use Madhur Jaffrey's recipe from Indian Cooking but omit the cilantro (save for a little garnish) and green chilies. To premake a curry paste, I grind my spices whole, fry the onions, garlic and ginger, add the spices (along with some bhut jolokia pepper) and puree everything with apple cider vinegar. The resulting paste can be used as a vindaloo marinade for roasts or as a base for your vindaloo sauce.
I made the Jaffrey recipe tonight, JM, as you suggested, as a paste, and we loved it. I coated a boneless leg of lamb with the paste inside and out, reshaped it, and then roasted it. the smells of the toasted spices, and the ginger and garlic! I followed the recipe pretty closely, except i didn't have black mustard seeds, and i added more garlic. loved the flavors, the depth, the heat - although it could have been hotter - oh yeah, i added half a minced fresh serrano pepper too. I also made the Mint Coriander dip below Jaffrey's recipe (sans the bell pepper, as i didn't have any), which is Julie Sahni's, and used it over cukes.
Thanks for pointing me toward this thread on WFD! Well worth the time it took.
I am soooo trying this over the holidays!! I can't wait! Your lamb looks to die for, Mariacarmen!! Thanks for sharing on my thread! And I adore the mint chutney! Will try to make it from scratch next time, thought the jarred version I have came pretty close to what is served in our neighborhood Indian place.....
Here s a recipe for an Authentic Goan Vindaloo
Goan Vindaloo (Pork)
2 lb Cubed Pork Butt(shoulder)
10 cloves garlic
1 inch piece ginger
10 dry kashmiri red chillies or 2Tbls of good Paprika and Cayenne to taste(typically it is pretty hot)
12 Black peppercorns
1 tsp cumin seeds
2 medium onions, chopped fine
½ tsp sugar
½ tsp vinegar
2 tbsp oil
a shot of coconut Feni (or Vodka)
2 cups water
Salt as per taste
1. Grind the ginger, garlic spices with vinegar, adding the ½ tsp sugar.
2.Apply the ground spices to the meat and marinate for at least 3 hours.
3. Heat the oil in the pan on medium heat and add the meat.
4.Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually.
5.Cover the pan and lower heat and simmer till meat is tender.
6. Adjust the seasoning with salt, vinegar and sugar.
Thank you very much, chefj. Again, you suggest dry rubbing the meat and letting it marinate. Definitely going to use this technique.
Just curious, you say this is an authentic Goan Vindaloo. My spice mix contains about six or seven more spices in it than yours? And I'm a bit intrigued by the shot of vodka. Do you know why they use it? And why spices like coriander, cinnamon, cloves, cardamom and turmeric aren't used? I'm sure this is the kind of recipe where every family makes it a bit differently.
You nailed it. Everyone tends to make it their own.
I have found that most recipes that use Cinnamon, Cardamom etc.. are usually not Goan Family recipes.
I sub Vodka to take the place of Coconut Feni because that is the recipe my friend's mother taught me in Goa and she is a great cook. I would imagine that it was thought to tenderize the meat, but I am only guessing. I know that certain flavor compounds are only dissolved in Alcohol, but again I do not know if that is why it is used.
Just to clarify the paste that the meat marinates in is not a dry rub it is a wet paste.
Right, a wet paste, not a dry rub, I did note that. That is interesting how the other spices listed on my bottle are not typically Goan, maybe they add a more subtle sweetness so it's not so hot. Either way, I'm using the bottle before I go out and buy more spices....
Thanks for your response, it is greatly appreciated!
Correct from the fruit that the nut grows off of and it is delicious with a bit of sugar and a squeeze of lime.
I was lucky enough to receive some very high quality Feni at still strength from a friend who distills in Goa. The difference between well made and the stuff that is sold in stores is amazing.
Using a food processor combine 5 cloves of garlic, one half thumb sized piece of ginger (peeled) 1 tsp coriander, 2 tablespoons each curry powder and ground cumin. Process until fine (you can also just finely chop these ingredients, it just takes a little longer). Add 1/4 cup white wine and one can of green chilis ( if you like it with some heat - I don't like it hot - leave out the green chilis and add whole red chilis to the food processor when chopping the other sauce ingredients.
Cut one pound of boneless country style pork ribs into 1/2 inch chunks, put it in a bowl, sprinkle with salt and pepper and mix into the meat. Pour the spice sauce over the meat, work the sauce into the meat with your hands, cover and leave in refrigerator over night. Drain meat and set aside; reserve the marinating liquid.
Heat 2 - 3 tablespoons of peanut oil in a deep pan, add the meat and cook of medium high heat for about 5 minutes or until it begins to brown. Add one finely chopped small onion, the marinating liquid, 8 ounces of peeled chopped tomatoes and bring all to a boil, lower hat to simmer and cover.
Simmer 2 - 3 hours or until tender. Serve over rice with a dollop of yogurt on top.
Thank you so much, todao. Really appreciate the time & recipe. I have the vindaloo seasoning mix, so I'm a bit relieved I don't have to make the spice mix myself, even though I'm sure it would be exponentially better. But luckily, I'm not having the Rajah over for dinner. I love how you specify dry rubbing the meat ovennight, I'm a huge fan of soing this. Have not seen a recipe doing that yet. Thanks again.
I can't vouch for this recipe because I have not cooked it. I got this recipe and variations from the book "Cooking Know-How" by Weinstein and Scarbrough. The recipes have been paraphrased.
1/4 cup canola oil
Three medium yellow onions, halved and thinly sliced
1/4 cup chopped dried mango.
2 - 3 tablespoons prepared vindaloo paste
2 1/2 pounds lamb shoulder meat, roughly chopped
3/4 cup chicken broth
Heat 1/4 cup oil in large Dutch oven over medium low heat.
Add three medium yellow onions and 1/4 cup chopped dried mango. Cook, stirring often, until golden and sweet, about 10 min.
Add 2 to 3 tablespoons prepared vindaloo paste. Cook, stirring constantly, until aromatic, about 20 seconds.
Raise the heat to medium-high and add 2 1/2 pound cubed stew meat. Cook, stirring constantly, just until it loses its raw, red color.
Pour in 3/4 cup broth. Bring to a simmer, cover, reduce the heat to low, and simmer slowly until tender, about 1 1/2 to 2 hours. Serve over rice.
Instead of lamb you could use 2 1/2 pounds beef, pork, veal, venison, goat, or 4 pounds dark meat chicken or duck.
Instead of oil. You could use key Ghee or clarified butter.
Instead of broth. You could use red or white wine or a combination of broth and wine.
You can use a commercial vindaloo paste but don't use one that's too hot. Do not use vindaloo curry powder.
Instead of mango, you could use cherries, apricots, coconut, raisins, pineapple or blueberries.
re: Hank Hanover
Yes... i am sorry about not having cooked them myself but the book provided so many variations, I just felt it was important you found out about it. Also, keep in mind, it is one of those uber cheap books. I think I paid a dollar plus $3.99 shipping for the book. Every recipe it had had 8 variations.
re: Hank Hanover
That's okay, Friend, no worries! And I know the basic technique, and it's not a challenging dish to make, was just curious what others do if they make this dish. I think the techniques can be tweaked and the ingredients can be plentiful.
And, just as a btw, thanks for standing up & being a troublemaker on the dotm thread. I am a troublemaker too. Apparently as an adult, I've found my rebellious, anti-authority streak, especially w the advent of social media ;-)). I totally agree w you.