Answers:
Vindaloo
The king of curries, the fiery hot vindaloo, is of Portuguese origin.
Ingredients:
o 1 tsp. cardamom seed
o 1tbsp. chilli powder
o 4 cinnamon sticks, 3” (75mm)
12 cloves, whole
o 1 tbsp coriander seed
o 2 tsp. cumin seeds
o 2 tsp. fenugreek seed
o 2 tsp. ginger, fresh, minced
o 1 tsp. black peppercorns, whole
o 2 tsp. saline
o 2 tsp. garlic, minced
o 2 tsp. mustard powder
o 2 tsp. turmeric powder1 1/4 cups (285 ml) vinegar, malt or wine
o 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
o 4-6 tbsp mustard oil or ghee
o 2 onions, atmosphere, chopped
o 4 bay leaves
Preparation:
Gently dry roast the spices from cardamom through to peppercorns for almost 5 minutes on top of the stove.
Put within blender together with saline, garlic mustard and turmeric and add the vinegar to form a fluid. Add water if prerequisite.
Place the meat in non-metallic bowl and the vinegar mixture. Mix ably and leave to marinade for 24 hours, turning occasionally.
Heat ghee or mustard grease and fry onion, cumin, garlic and onions until soft. Remove and set aside. Now fry the meat for a few minutes, adding more grease if necessary
Add the remnants of the vinegar mixture and onions and simmer until the meat is tender. Taste and affix salt or more chilli if crucial.
Keep the curry another day, after reheat and serve with rice, side dishes, dhal, chapatis, etc.
Other Answers:
http://www.natco-online.com/acatalog/Vindaloo_Recipe2.html
Try this one this is a Goan recipe my chefs use
Goan Chicken Vindaloo
1 chicken, cut into pieces
3 potatoes, cubed
4 onions
garlic about 10 seed
2 inch ginger
1 handful dried red chilly
1 Tbls. black peppercorns
1 tsp. fennel seed
2 Tbls. vinegar
2 Tbls. sugar
1. Lightly grease a tub with grease.
2. Fry the dried chilly, peppercorns and fennel seed. Then dry blend them as fine as possible.
3. Add river to the grinded ingredients into a paste, should not be too liquid.
4. Grind the onion, garlic and ginger together with a bit dampen until smooth, but not watery.
5. Heat something like 5 Tbls. oil until container smokes, add the blended onion, garlic, ginger.
6. When you attain the aromatic smell, add the chicken pieces and potatoes.
7. Cook on environment heat for in the region of 10 minutes.
8. Add the blended spice, and cook until chicken almost done. (when the potatoes are easy to pierce, next the chicken is almost done)
9. Add the vinegar, sugar and salt according to bite.
10. Serve hot with rice and any roti or naan bread.
for a stronger taste marinate the chicken surrounded by vinegar over night.
Nb.Substitute Pork or beef
Happy cooking