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We hope you got insight from reading it, now let’s go back to pork vindaloo anglo indian style recipe. To make pork vindaloo anglo indian style you need 23 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Pork Vindaloo Anglo Indian style:
- Take pork
- Provide salt
- Get For marinade
- Take ginger
- Use garlic cloves
- Use Dry roast
- Get poppy seeds
- Take cumin seeds
- You need mustard seeds
- Take peppercorns
- Provide destalked Kashmiri red chilli
- You need cloves
- Take vinegar
- Take salt
- Get Rest of the ingredients for cooking
- Get oil
- You need mustard seeds
- Use small cinnamon sticks
- Prepare onions finely chopped
- You need tomato finely chopped
- Take spring curry leaves
- Take sugar
- You need turmeric powder
Instructions to make Pork Vindaloo Anglo Indian style:
- After dry roasting the above ingredients, allow to cool. - Now combine all the ingredients under ‘marinade’ to a very smooth paste. - * if required, add 1/4th cup water to grind to a smooth paste - Now marinate the pork well with the above marinade and turmeric for 8 hours or atleast for an hour so that the pork will absorb the marinade well.
- Preparation: - 1. In a cooker add the oil - 2. Add cinnamon sticks and fry till fragrant - 3. Add mustard seeds. Let it splutter - 4. Add onions and fry well till it changes colour to brown - 5. Add sugar - 6. Add tomato and fry well till it gets mushy - 7. Add the turmeric and fry for a min - 8. Add the curry patta and fry for a min - 9. Now add the marinated pork and fry for 5 mins on high flame. Keep stirring so that the masala does not get stuck to the bottom or gets burnt.
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- Add 1 to 1.5 cups boiling water (depending on the consistency you want) and give it a good stir - 11. Add salt if required - 12. Pressure cook for 20min (4-5 whistles) on medium flame - 13. Turn off the gas and let the cooker release pressure on it own - 14. Once you open the lid, there will be gravy but if you wish to dry the meat more turn on the gas on medium to high flame stirring occasionally for the water to evaporate and get the desired consistency.
- And your Anglo Indian pork vindaloo is ready. It is best served for the next day. It goes well with bread/pav/Sannas/pulav/coconut rice. Please like share and comment. Your inputs are valuable to me. - - Happy cooking 😊
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