Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Tuesday, December 16, 2014

Pork Vindaloo with ground spices

For us Christmas is not complete without serving Pork vindaloo. We have 2 versions of it. One is the pressure cooker pork vindaloo, which is a lot easier to prepare, tasty and light. 

The other one is pork vindaloo with ground spices. This is a little bit spicier with blended spices and thick gravy, on the indulgent side, and loved by folks who crave for some spicy sour bites. Sannas pairs well with this.

If you are not a pork eater, you can try fish vindaloo and chicken vindaloo

Pork -1 kg

Dry Roast and grind

Cinnamon stick - 1 piece
Cloves       - 6 Nos.
Cardamom - 3 Nos.
Fennel seeds - 1/2 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Peppercorns - 1 tsp
Cumin seeds - 1 tsp

Garlic - 10 cloves
Shallots - 10 Nos.
Chilli powder - 2 tbsp
Turmeric powder- 1/2 tsp
Vinegar - 2-3 tbsp

Coconut oil - 4 tbsp
Onion, finely chopped - 2 Nos.
Onion, sliced - 2 Nos. (Optional)


Clean and cut pork into pieces.

Dry roast cinnamon stick, cloves, cardamom, fennel seeds, mustard seeds, fenugreek seeds, peppercorns, and cumin seeds. Grind them. Set aside the ground powders.

In a blender, add garlic and shallots and grind them. Set aside the ground garlic-shallot mixture.

In a bowl, soak ground powders and garlic-shallot mixture in vinegar. Mix well. Set aside.

Heat oil in a pan. Fry sliced onions. Reserve this for later use.

Heat oil in a pan. Add chopped onions and saute till they are light brown in color. Now add the soaked mixture in vinegar to this and saute till the oil appears to float on the surface. At this stage, add meat, salt, and desired amount of water. Close the lid and allow it to cook.

When cooked, garnish with the fried onions, which is set aside.

Love pork for Christmas. Try this

Pork Fry

Pressure cooker Pork Vindaloo


Tuesday, July 10, 2012

Pork fry


Pork, cut into cubes - 1 kg

Green chillies - 3 Nos.
Ginger chopped - 1 tbsp
Garlic chopped   - 2 tbsp
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Pepper powder- 1 tsp
Turmeric powder - 1 /4 tsp
Salt to taste

Dry roast and grind

Fennel seeds - 1 tsp

Cardamom   -  3 Nos
Cloves   - 6 Nos
Cinnamon - 1 inch piece 

For tempering
Shallots, chopped - 1 cup
Fresh coconut pieces - 1 /2 of a coconut
Curry leaves


In a pan, dry roast fennel seeds, cardamom, cloves, and cinnamon. Grind this to a powder. Set this aside.

Marinate pork along with green chillies, ginger, garlic, coriander powder, chilli powder, pepper powder, turmeric powder, ground powder, which is set aside earlier and salt for 1/2 an hour. 

Pressure cook marinated pork till 2-3 whistles or until the meat becomes tender. Set this aside.

Heat oil in a pan, add curry leaves, shallots and fresh coconut pieces. Saute till it starts to brown.  Pour the cooked pork along with gravy to this. Mix well and cook till all the water dries up.

Serve pork fry with rice and moru kachiyathu. 

Monday, July 12, 2010

Pork vindaloo / Pressure cooker Method / Easy pork vindaloo / Video recipe


Pork - 1 kg

Onion, sliced - 2 medium

Chili powder - 1/2 tbsp

Kashmiri chili powder - 2 1/2  tbsp

Turmeric powder - 1/4 tsp

Garlic - 15 cloves

Ginger - 2-inch piece

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Vinegar - 1/4 cup as needed

Coconut oil



Clean and cut pork into cubes. Set this aside.

Grind garlic, ginger, mustard seeds, cumin seeds, and 1 tbsp of vinegar. Transfer this paste to a plate. Now to this paste, mix kashmiri chili powder, chili powder, turmeric powder, and 1 tbsp of vinegar. 

Heat oil in a pressure cooker. Saute onion and curry leaves. When onion changes color to light brown, add the set aside paste and saute well. When the oil starts to float on the surface, add pork cubes, salt, 2 tbsp of vinegar, 1/4 to  1/2 cup of water. Mix well. Cook this in a pressure cooker till two whistles. When the pressure is released, open the cooker. Now cook till the gravy thickens. Taste check for salt and vinegar. Add if required.


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