Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d’ Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation.
Ingredients
Spice Paste
- 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed
- 2 tsp cumin seeds
- 3 tsp coriander seeds
- 1/2 tsp black peppercorns
- 3 cloves
- 1 two-inch piece of cinnamon stick
- 2 cardamom pods
- 1 two-inch piece fresh ginger, peeled and finely chopped
- 6 cloves garlic, peeled and finely chopped
- 3 tbsp malt vinegar
The Vindaloo
- 1/2 tsp turmeric powder
- 1/2 tsp red chile powder, New Mexican preferred
- 1 lb pork meat, cut into small, bite-sized cubes
- 1/2 lb bacon, finely chopped
- 2 tbsp vegetable oil
- 3 bay leaves
- 1 large Spanish or mild onion, finely sliced
- 2 tbsp tomato paste
- 12 cocktail onions
- salt to taste
Servings: servings
Instructions
- In a bowl, combine all the spice paste ingredients and set aside for at least 1 hour. Grind the ingredients in a blender to a fine paste.
- Combine the turmeric and the chile powder and rub onto the pork with your fingers. Set aside for 2 hours or preferably overnight.
- Heat the bacon and the vegetable oil in a large pan and add the bay leaves and onion. Fry until the onion is a light golden brown. Add the Spice Paste and fry for 3 to 4 minutes, stirring well, then add the pork and the tomato paste and a little water to prevent sticking.
- Cook uncovered over medium heat for about 25 minutes. Add the cocktail onions and salt to taste and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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