Recipe of Quick Vindaloo

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The ingredients needed to make Vindaloo:

1. Take 1/4 cup ghee
2. Take 1 Tbsp mustard seeds
3. Prepare 1 large onion, chopped
4. Get 2 hot red chilies, diced
5. Get 6 Tbsp ground cumin
6. Make ready 2 tsp tumeric
7. Take 12 whole cloves
8. Prepare 6 green cardamom, lightly crushed
9. Take 18 bay leaves
10. Get 1 tsp salt
11. Take 1 tsp red chile flakes
12. Make ready 4 Tbsp tomato paste (about 1/2 small can)
13. Prepare 10 cloves garlic, minced
14. Prepare 1/4 cup cider vinegar
15. Prepare 3-4 lbs pork shoulder, cubed (bone in if possible)
16. Get w

In UK Indian restaurants it just means usually "the spiciest. See more ideas about vindaloo, indian food recipes, vindaloo recipe. This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat.

Instructions to make Vindaloo:

1. Add the ghee and mustard seeds to the pressure cooker and saute.
2. When the seeds begin to pop, add the onions, and chile
3. When the onions soften add the cumin, tumeric, clove, salt, and bay leaves
4. When the spices begin to stick to the bottom, add the tomato paste and garlic and saute 30 seconds more
5. Add the vinegar and a few tablespoons of water to loosen the spices
6. Add the pork (and I added some extra chicken legs I had thawed)
7. Toss the meat and add enough water or stock to begin to cover the meat (about 2 cups). Pressure cook an high for 30 minutes and allow natural pressure release.
8. Plate with basmati rice and a dollop of yogurt to cut the heat.

This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat. Authentic vindaloo curry owes its origins to Portuguese controlled Goa in the fifteenth century. The essential ingredients for a great lamb vindaloo Fiery hot red chilli powder, madras curry powder, cumin and coriander powder, fenugreek and turmeric Vindaloo is a very spicy, vinegary Indian dish that's made with pork, beef, chicken, or lamb. Fans of Indian cuisine will surely be familiar with the delights of the incendiary vindaloo, a staple on the menu.

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