Spicy Odyssey: Vindaloo – The Fiery Indian Delight
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- Yield: 4
- Serving: 4
- Prep time: 30 m
- Cook time: 35 m
- Ready in: 1::05 h
Venture into the world of Indian cuisine with Vindaloo, a fiery and flavorful dish hailing from the coastal state of Goa. Drawing its roots from Portuguese influences and melding with local spices, Vindaloo stands out with its bold flavors and robust heat. Traditionally made with pork, this dish has seen many adaptations, from chicken to lamb. Let’s dive into this spicy concoction that promises a culinary adventure.
Yield: The recipe uses 500 grams of meat (pork, chicken, or lamb). Depending on the specific meat and how it’s processed, this is likely to produce 4 to 6 servings of Vindaloo.
Number of Servings: Approximately 4-6 servings, depending on the serving size and accompaniments.
Preparation Time:
- Marination: 15 minutes.
- Grinding spices: 5-10 minutes.
- Slicing onion: 3-5 minutes.
Total Preparation Time: Approximately 23-30 minutes.
Cooking Time:
- Sautéing onions: 5-7 minutes.
- Sautéing the spice-vinegar paste: 5-7 minutes.
- Cooking meat:
- Pork: 60-90 minutes (depending on the cut and size).
- Chicken: 25-35 minutes.
- Lamb: 60-80 minutes.
Total Cooking Time: This can vary between 35 minutes (for chicken) and up to 105 minutes (for certain cuts of pork or lamb).
Total Time from Start to Finish:
- Chicken: Roughly 58-65 minutes.
- Pork/Lamb: 88 minutes to 135 minutes (1.5 to 2.25 hours), depending on the specific cut and size.
Ingredients
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Total Nutritional Values
Calories
1320
1320
Total Fat
89g
89g
Cholesterol
260mg
260mg
Sodium
170mg (excluding the unquantified salt)
170mg (excluding the unquantified salt)
Total Carbohydrates
28g
28g
Dietary Fiber
6g
6g
Sugars
7g
7g
Protein
105g
105g
Instructions
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Instructions
1-Marination: Season the meat with turmeric and salt. Set aside for 15 minutes.
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2-Spice Blend: In a blender or mortar and pestle, grind dried red chilies, garlic, ginger, cumin seeds, coriander seeds, cloves, cinnamon, and mustard seeds. Once ground, add vinegar and blend again to form a smooth paste.
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3-Cooking the Base: In a heavy-bottomed pot, heat oil or ghee over medium flame. Add sliced onions and sauté until golden brown.
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4-Bringing in the Heat: Add the prepared spice-vinegar paste to the onions. Sauté for 5-7 minutes until oil starts separating from the mixture.
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5-Meat Time: Introduce the marinated meat to the pot. Stir well to coat the meat pieces with the spicy mixture.
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6-Simmering: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the meat simmer until tender and fully cooked (this will vary depending on the meat choice).
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7-Finishing Touches: Once the meat is tender and the gravy has thickened to your liking, check for seasoning. Garnish with fresh coriander leaves.
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Conclusion
Vindaloo is not just a dish; it's an experience. Its layers of flavors, from the fiery heat of chilies to the tang of vinegar, make it a favorite for those seeking bold, spicy dishes. Best served with steamed rice or fresh naans, Vindaloo promises a flavorful ride that is both intense and incredibly satisfying.
