This was a first timer for me! It ended up being a HIT...3 racks GONE, before I even came home the next night!
Vindaloo is a Portuguese dish that is a specialty anywhere you go when you visit Goa. It is a considered a "Grand" dish, so it is must have for holidays and special occasions.
Traditonally, Vindaloo is made with Pork! You can use this same recipe for chicken or beef, better yet...a rack of Lamb!
This recipe was a total accident. I was making my regular Pork Vindaloo Curry for Christmas this year, but the cooking technique I used in this recipe, made it what it became!
So let’s cut to the chase:
Here's what you'll need:
3 racks of Pork Ribs marinated with 1 1/2 tablespoon of salt and 1/2 tbsp of turmeric
1 sprig curry leaves
1 large chopped onion
1 tablespoon sugar
For the Masala Paste:
Grind together the following
10-20 cloves of garlic (yes, overload)
10 dried kashmiri chillies (deseeded and soaked in water for 10-15 minutes)
1 tsp cumin seeds
10 peppercorn
1 inch Cinnamon Stick
4-6 cloves
1/4 cup vinegar
Grind the above ingredients into a fine paste, adding a little water as you go until it reaches a medium consistency (salsa/cutney like)
Add this mixture to the ribs and marinate it for 4-6 hours. I leave mine overnight
Heat a large pot and add 4-5 tablespoon of oil to it. Fry 1 sprig of Curry leaves for a few seconds before adding your chopped onion! Fry the onion until it's translucent (do not brown it)
Add the ribs to the pan (don't turn or mix it) Let the bottom part sear before your mix it
Check for salt and add some to taste
Once most of the ribs have a good sear on it, add 1/4 cup of water and bring the pot to a boil. After it boils, turn the heat down to medium and cook until the meat falls off the bone and the curry reduces itself by half. The masala will stick to the ribs and start to leave oil. That's when you know it's cooked!
If the mixture dries up before the ribs cook, add water in 1/4 cup increments until the ribs are fully cooked.
Serve with a hot Pulao, rice or naan!
Comments