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Vindaloo (Goan style)


700 gms- Pork legs
7 tbsp- Oil
1 1/3 Cup – potatoes cut in cubes
1/3 Cup – finely chopped onions
100 gms Pickled onions
1/4 Cup finely chopped coriander leaves
Oil for deep frying the potatoes
Salt – to taste


1/2 Cup malt vinegar
1 1/2 tsp Peppercorns
1 3/4 tsp – Sugar
8 Green cardamoms
8 Cloves
3 Green chillies (slit, deseeded)
Salt- to taste

8 Whole red chillies
10 Sticks cinnamon (1 inch each)
1 tsp – Cumin seeds
5 tsp – Coriander seeds
? tsp – Turmeric powder
1 tbsp – Chopped garlic
3 tbsp – Chopped ginger
7 tbsp – Malt vinegar .

Clean and remove excess fat from the pork. Debone the pok and cut into 1 inch cubes.
Deep fry the potato cubes in hot oil and drain well and keep aside.

Pound pepper with a pestle and mix it with the rest of the of the marination. Marinate the pork pieces in it for an hour.

For paste
Add all the of the paste in a blender along with 1/4 cup water and make a fine paste.
Heat oil in a kadhai and saute the finely chopped onions till golden brown. Add the paste and saute well till the oil leaves the masala.
Add pork along with the marinade and stir for 2-3 minutes. Add five cups of water.
Cover and simmer well until pork is tender.

Add potatoes and pickled onions and cook until potatoes are soft. Add salt and mix.
Garnish with chopped coriander leaves.
Serve hot with boiled rice.

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