Vindaloo

Ingredients:

• • 1 kg pork/beef/chicken

  • ½ cup vinegar

  • 4 tbsp oil

For vindaloo paste (if you don't have it ready made)

• • 12 to 15 kashmiri chillies,

  • 1 heap tsp jeera,

  • 20-25 flakes garlic,

  • 1/2" ginger,

  • 1/2 tsp turmeric powder,

grind all ingredients in vinegar very fine first make powder of the dry stuff and then grind the rest with vinegar

Preparation:

Cut pork/beef/chicken wash, dab dry with a tissue, and apply salt, & keep for few hours. Marinate with vindaloo at least 4 to 5 hours before cooking. Heat oil fry marinated meat for some time add vinegar & cook either in cooker or in dutch oven.

(Tip: Fry on high if fried on low, the water will separate off from the meat. If making chicken vindaloo first fry one tomato and then add the chicken with paste and fry)

Alternate Recipe:

Ingredients:

1 kg pork/beef/chicken

vinegar

4 tbsp oil

1 tbsp chilli powder

½ tsp jeera powder

1 tsp ginger garlic paste

1/4 tsp turmeric powder

Salt to taste

Preparation:

make a thick paste by mixing all dry ingredients with vinegar

Cut pork/beef/chicken wash, dab dry with a tissue, and apply vindaloo paste & keep for few hours (preferably overnight in the fridge).

Heat oil fry marinated meat for some time

add vinegar & cook until the meat is tender and cooked.

(Tip: Fry on high if fried on low, the water will separate off from the meat. If making chicken vindaloo first fry one diced up tomato and then add the chicken with paste and fry)

Notes: From the kitchen of Blanche Noronha