Kitty said: Yes.can anyone tell me how to cook a authentic vindaloo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(can anyone tell me how to cook a authentic vindaloo?),it will help you,my kids.
Answers:
Vindaloo
The king of curries, the fiery hot vindaloo, is of Portuguese origin.
Ingredients:
? 1 tsp. cardamom seeds
? 1tbsp. chilli powder
? 4 cinnamon sticks, 3” (75mm)
12 cloves, whole
? 1 tbsp coriander seeds
? 2 tsp. cumin seeds
? 2 tsp. fenugreek seeds
? 2 tsp. ginger, fresh, minced
? 1 tsp. black peppercorns, whole
? 2 tsp. salt
? 2 tsp. garlic, minced
? 2 tsp. mustard powder
? 2 tsp. turmeric powder1 1/4 cups (285 ml) vinegar, malt or wine
? 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
? 4-6 tbsp mustard oil or ghee
? 2 onions, medium, chopped
? 4 bay leaves
Preparation:
Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes on top of the stove.
Put in blender together with salt, garlic mustard and turmeric and add the vinegar to form a liquid. Add water if necessary.
Place the meat in non-metallic bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning occasionally.
Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft. Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary
Add the remnants of the vinegar mixture and onions and simmer until the meat is tender. Taste and add salt or more chilli if necessary.
Keep the curry another day, then 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 seeds
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 pan with oil.
2. Fry the dried chilly, peppercorns and fennel seed. Then dry blend them as fine as possible.
3. Add water to the grinded ingredients into a paste, should not be too watery.
4. Grind the onion, garlic and ginger together with a bit water until smooth, but not watery.
5. Heat about 5 Tbls. oil until pan smokes, add the blended onion, garlic, ginger.
6. When you get the aromatic smell, add the chicken pieces and potatoes.
7. Cook on medium heat for about 10 minutes.
8. Add the blended spice, and cook until chicken almost done. (when the potatoes are easy to pierce, then the chicken is almost done)
9. Add the vinegar, sugar and salt according to taste.
10. Serve hot with rice and either roti or naan bread.
for a stronger taste marinate the chicken in vinegar over night.
Nb.Substitute Pork or beef
Happy cooking
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