Ah finally.. Comfort food.. Remember my grandma used to prepare it and she always used to say the more you keep it the tastier it gets!, so indulge in it after a few days of cooking
Oh, we've seen that while eating leftovers. We usually eat it the next day, but next time we make it, we'll keep it even longer before tucking into it :-)
My parents and my take on this recipe varies slightly. Vindaloo was made as a pickled meat meant to be kept for days as in days gone by there were no refrigerators; as such no onions were used in this recipe. Pork was the preferred meat because of its fatty content. The only ingredients used by my family were crushed - garlic, ginger, red chillies (soaked in hot water first), peppercorns and dark mustard seeds. All the ingredients are mixed in a bowl along with salt, malted vinegar and plenty of mustard oil. Marinated overnight and cooked the next day in its own juices without adding any water. When finally cook it should be garnished with roasted dhania jeera powder. The final product should resemble that of a pickle, ie floating in oil without any water so that it can be kept for days. Best consumed 24 hours after preparation.
Fantastic recipe guys. Pork vindaloo is also a popular recipe amongst us non-Anglo Bengali Christians. We add more dried chillies and tend to use bone-in pieces of pork because we don't adhere to the knife and fork culture ;) It's a special occasion recipe, often made during Christmas and Easter, and also a common item in the post-wedding firani spread. I would love to see you recreate the pork sausage recipe popularized by places like the Entally market.
I usually love your recipes. I’ve cooked vindaloo a lot. I use a mix of pork belly and butt. I have never used turmeric nor curry leaves. Also no green chillies. My roasted powder has got cloves, red chillies, cardamom and cinnamon in it. I slice the onions very fine and fry until hey caramélisé before adding the meat. After that I let it cook low and slow for a couple of hours. I also don’t leave any water in it. This is a ‘preserved’ dish so leaving water would not allow it to be eaten over days.
M Routh: But that is what I loved about this particular recipe--mustard and poppy seeds; tamarind pulp juice and jaggery and kashmiri chillies--vindaloo with a twist
My four year old is an avid fan of all your videos. Thanks to your beautiful presentation she now loves eating "lau" , "kachkola" n of course "palong shaker ghonto ". She calls u "fish tail channel"
I've made this and it was wonderful. I've never made it using any other recipe but everyone who had this was blown away. I can't believe this doesn't have about like a few million views already.
Thank you for making Vindaloo without Aloo. I am tired of telling these so-called Indian restaurants over US, ki "Babu, Vindaloo mein aloo nahi dalte!" ….
So far I was aware of the East Indian Catholic version from Mumbai, the Goan version and the mangalorean and Kerala ones. This is a new addition to the repertoire. Loved it!
I have made this at least 4 times after watching the video. Delicious, every time. This recipe is just dope. The only thing I do different is I fry the meat in batches beforehand. This helps avoid any chance of the meat getting tough while frying with all the spices.
I'm already drooling. :P I love the way you bring back old references to recipes. It just shows the level of passion & respect given to the cuisines you guys cook. I figured that I somehow have all the ingredients to cook this wonderful comfort food. Love from Germany. :)
Omg! Portuguese cooking looks so similar to Gujarati cooking. The use of tamarind, jaggery, mustard, dry red chillies and curry leaves.. A punch of flavours. Drooling 😋
Being from Assam, NE India, pork is one of my favorites. This recipe is almost same to one of the way which we people here in Assam make pork. Watching it was absolute delight. 🌻
Seriously on the self quarantine day I tried this recipe with my daughter. Followed the whole process and this recipe made our day. Heaven in mouth kinda recipe ❤ but v tried this using beef.
The sheer amount of research that goes into each video of you people is truly astounding. Hope you guys have plans of opening a restaurant soon. Would surely visit the next time I'm in Kolkata :)
Hi guise I've made this once before and making it again today cause I love it. Just want to flag that the written recipe on the website is very different. 1. No mention of turmeric chili slurry (it's added to marinade). 2. No cinnamon stick 3. Recipe says no need to marinate at all, cook immediately. 4. No onions being caramelized 5. Jaggery added to wet marinade . Would both recipes yield similar results ? Checking as I ended up mixing jaggery into the wet marinade.
Would love to see a turkey recipe by you guys!! Love the way you show everything is so detailed and pretty!! Food lovers are drooling on every recipe you show. Keep up the good work!!
Thank you so so much for this recipe... Such an iconic dish famous also in Sri lanka my home country! i have been waiting for this upload! onek onek dhonno bhaath!😍😘 loads of love from Denmark!
I love pork vindaloo. Even though my mother making sometimes, but one time I got a chance to eat it from another house. Wow. Still that taste in in my toung. 👍
Implemented my own ways coz I wanted to make the cooking process fast...but the taste was amazing... The way I did it there was good amount of gravy... So I followed the same marinating process... Marinated the meat in the freezer for about 8-9 hours left it out before cooking...put it in the pressure pan with below mentioned for 9 whistles -water 2 cups -1 finely chopped onion -1 tomato By the time fried the mustard, cinnamon stick, onion, ginger garlic paste, turmeric and chilli powder once it cooked opened the pressure pan and poured the stock along with meat cooked it for sometime and added jaggery and curry leaves... It was yummy...
I just came upon your channel. I’ve had vindaloo in Goa and Bombay. Would you please give the ingredient measurements in teaspoon/tablespoon/ cup along with grams?
Wow... spectacular video recipe. I have never tried cooking anything like this before... but we were entertaining some guests and I decided to take a chance. I spent a day finding ingredients... but some were not available.. Google helped me to substitute (palm oil and tamarind paste). The dinner was a big success and I have prepared this several times since. Awesome dish. Many thanks.
omg I have this book too! love how Collingham peels back layers of history, century by century, to give us such a well-written, meticulous account of the evolution of Indian cuisine as it, to quote the name of the book's final chapter, "travels the world". Never thought anyone would attempt any of the recipes from the book, but you guys did it! Great job as always Saptarshi da and Insiya di!
@@BongEats you guys have inspired me to try one of the recipes from the book too :-) The chicken biryani recipe featured by Collingham has long been on my to-cook list. It's the only non-veg biryani recipe that I've come across which uses lentils
Wow..grt....so now i dont need to go home to goa🤗....delicious n yummm...n ppl can try d same with mutton ...d different way of doing it in Goa is by grinding red chillies in local vinegar...as someone pointed out..no khuskhus......grt version from d book ....loved it....
I followed this recipe and the Pork Vindaloo was so delicious and yummy and everyone who tried it commented it was one of the best and tastiest vindaloo they have tasted. Thank you Bong Eats for these wonderful recipes. Looking forward to try some more of your recipes.
The food you present is very healthy and attractive, probably very tasty. Thanks for sharing your valued recipes with us. Greetings from Slovenia,😋😋👌👌👍👍
This channel is one of the best Indian cooking channels on TH-cam. The cinematography and direction is highly professional. And being a Bengali, I have more respect for this channel due to the fact that this channel showcases the true beauty of the Bengali cuisine without flying away to the superficial qualities. Huge potential. Deserves more subscribers.
Ok....I have been enjoying all this variety of foods cooked.by maself.and by others as well, like koshaa...I had from a.bong friend..I tried this vindaloo. It's came out good but not as good as.i.had at.a.goan family.. restaurant..but next.time....and yes anything for.diabetic...specially with sweet potato not chat something else. Thanx for.reading this.
Hi! I find your recipes well researched and authentic. Congratulations on the presentation & branding just love the very clean look & apt music with each & every video. There’s a lot of love & hard work you pour into the product! The only feedback I have is on the elaborate processes at times coz after a hard & busy day at work it’s quite impossible to be artful 😊 I’ve got your phuchka t-shirt and that’s created quite some interest amongst the locals. Good work and keep it up 👍🏼
Thank you so much for this one! I have searched and searched for simpler and easier ways of making pork vindaloo and you guys make it look really easy n simple. Just one question, can we use sugar instead of jaggery?
I made it and it was delicious. I substituted brown sugar for jaggery and did not have curry leaves but still terrific. I don't know how to post pics but I do have a before and after. Thank you!!
Gur? That's honestly the last thing one would expect in a meat dish. Also,wow. It's looks so different than how I previously cooked it. Huge huge fan of your channel,btw. ❤️
Ms..Insiya + You have been recommending various books .Could you please list them ALl with links in your Bong eats / tools link along with the saucepans , bowls ....et ..al .You guys are simply amazing .One grapples with superlatives then gives up .Thanks .
Today i got raw pork 2kg. Now 1.5 kg will be made pork vindalu and 1/2 kg pork chilly. In my perception pork is the best tasting meat followed by beef...
Hey I absolutely love this video. Your videos are exactly like my mother's cooking. A quick question can you tell me exactly how many whistles are required on low heat to make the meat succulent??
Just marinated it . It’s 3 am 😂 can’t wait for lunch
😂😂😂😂
My Anglo Indian self is BEAMING! Thank you a thousand times! This is indeed a family favourite
Ah finally.. Comfort food.. Remember my grandma used to prepare it and she always used to say the more you keep it the tastier it gets!, so indulge in it after a few days of cooking
Oh, we've seen that while eating leftovers. We usually eat it the next day, but next time we make it, we'll keep it even longer before tucking into it :-)
Awesome! Ive been telling my friends this everytime I cook any sort of curry.. it gets tastier tom.. but dadly it doesnt stay that long.. hehe
My parents and my take on this recipe varies slightly. Vindaloo was made as a pickled meat meant to be kept for days as in days gone by there were no refrigerators; as such no onions were used in this recipe. Pork was the preferred meat because of its fatty content. The only ingredients used by my family were crushed - garlic, ginger, red chillies (soaked in hot water first), peppercorns and dark mustard seeds. All the ingredients are mixed in a bowl along with salt, malted vinegar and plenty of mustard oil. Marinated overnight and cooked the next day in its own juices without adding any water. When finally cook it should be garnished with roasted dhania jeera powder. The final product should resemble that of a pickle, ie floating in oil without any water so that it can be kept for days. Best consumed 24 hours after preparation.
Fantastic recipe guys. Pork vindaloo is also a popular recipe amongst us non-Anglo Bengali Christians. We add more dried chillies and tend to use bone-in pieces of pork because we don't adhere to the knife and fork culture ;) It's a special occasion recipe, often made during Christmas and Easter, and also a common item in the post-wedding firani spread. I would love to see you recreate the pork sausage recipe popularized by places like the Entally market.
I usually love your recipes. I’ve cooked vindaloo a lot. I use a mix of pork belly and butt. I have never used turmeric nor curry leaves. Also no green chillies. My roasted powder has got cloves, red chillies, cardamom and cinnamon in it. I slice the onions very fine and fry until hey caramélisé before adding the meat. After that I let it cook low and slow for a couple of hours. I also don’t leave any water in it. This is a ‘preserved’ dish so leaving water would not allow it to be eaten over days.
M Routh: But that is what I loved about this particular recipe--mustard and poppy seeds; tamarind pulp juice and jaggery and kashmiri chillies--vindaloo with a twist
My four year old is an avid fan of all your videos. Thanks to your beautiful presentation she now loves eating "lau" , "kachkola" n of course "palong shaker ghonto ".
She calls u "fish tail channel"
That's adorable! More power to her. May she eat many more leafy greens (among other things). ♥️
To be far If i was four, I'd watch it too. So damn calming
I've made this and it was wonderful. I've never made it using any other recipe but everyone who had this was blown away. I can't believe this doesn't have about like a few million views already.
I wish my roommates were not averse to pork. I am making this as soon as I am back home! 😍
Thank you for making Vindaloo without Aloo. I am tired of telling these so-called Indian restaurants over US, ki "Babu, Vindaloo mein aloo nahi dalte!" ….
Very similar to a dish we Macanese make. Also derived from portuguese influences vinho de alhos. We add cup of white wine when marinating overnight.
So far I was aware of the East Indian Catholic version from Mumbai, the Goan version and the mangalorean and Kerala ones. This is a new addition to the repertoire. Loved it!
My grandma is an expert in making pork vindaloo... so glad you'll introduce new recipes apart from your culture ❤️
I have made this at least 4 times after watching the video. Delicious, every time. This recipe is just dope. The only thing I do different is I fry the meat in batches beforehand. This helps avoid any chance of the meat getting tough while frying with all the spices.
I don't eat pork but I always wanted to see the recepie 😊
I'm already drooling. :P I love the way you bring back old references to recipes. It just shows the level of passion & respect given to the cuisines you guys cook. I figured that I somehow have all the ingredients to cook this wonderful comfort food. Love from Germany. :)
Omg! Portuguese cooking looks so similar to Gujarati cooking. The use of tamarind, jaggery, mustard, dry red chillies and curry leaves.. A punch of flavours. Drooling 😋
Being from Assam, NE India, pork is one of my favorites. This recipe is almost same to one of the way which we people here in Assam make pork. Watching it was absolute delight. 🌻
Seriously on the self quarantine day I tried this recipe with my daughter. Followed the whole process and this recipe made our day. Heaven in mouth kinda recipe ❤ but v tried this using beef.
Awesome! What cut of beef did you use?
I dream of eating this recipe once I return to my home. This must be delicious.
Really good recipe My mother in law from Goa ,good to see mouth watering Pork Vindaloo
Hands down the best food channel on youtube! Love it
The sheer amount of research that goes into each video of you people is truly astounding. Hope you guys have plans of opening a restaurant soon. Would surely visit the next time I'm in Kolkata :)
I saw Collingham's book ages ago and was curious what this recipe would look like. Nice job.
The 0.000000000000000001% Albuquerque in me approves it with whole heart and beyond. Saúde!
I followed ur recipe and it tastes amazing. Made pork for d first time. Nd my in laws nd husband loved it. Loooooove ur channel ❤️❤️❤️❤️
Hi guise I've made this once before and making it again today cause I love it. Just want to flag that the written recipe on the website is very different. 1. No mention of turmeric chili slurry (it's added to marinade). 2. No cinnamon stick 3. Recipe says no need to marinate at all, cook immediately. 4. No onions being caramelized 5. Jaggery added to wet marinade . Would both recipes yield similar results ? Checking as I ended up mixing jaggery into the wet marinade.
Kya bath hai ! . I can see the texture and say this is the best pork vindaoo the world is craving for.
I made this with beef. Such a fantastic recipe. My son now wants to have this everyday. Thank you so much for this
Pork is love...from Northeast India...we will die without pork
Would love to see a turkey recipe by you guys!!
Love the way you show everything is so detailed and pretty!! Food lovers are drooling on every recipe you show. Keep up the good work!!
Thank you so so much for this recipe... Such an iconic dish famous also in Sri lanka my home country! i have been waiting for this upload! onek onek dhonno bhaath!😍😘 loads of love from Denmark!
Thank you for the delicious recipe, just replicated 21liters of beef vindaloo. Will try next time with pork. 🙏🏾💕
Am preparing this recipe today for tomorrow's lunch, am soo looking forward to see the results
while grinding the toasted spices, add lil bit vinegar to the mix and then grind.. and tomatoes are a better substitute for imli
আহা! কী ভালো। তোমাদের প্রত্যেকটা রেসিপি দারুণ। বেশ কয়েকটা বাড়িতে বানিয়েছি দুর্দান্ত হয়েছে। এটা চেষ্টা করব।
I tried this recipe. It's absolutely stunning. I do however prefer to add a few more splashes of vinegar at the end.
Super..I made it today.vere level😋
I love pork vindaloo. Even though my mother making sometimes, but one time I got a chance to eat it from another house. Wow. Still that taste in in my toung. 👍
I love you guys! You guys instantly remind me how beautiful a life is.
Darun recipe...i'll try, thank you for sharing : ) best wishes
One of the best dishes ever!!!!! I eat this with almost anything and everything, it's that good😍😍😍
Implemented my own ways coz I wanted to make the cooking process fast...but the taste was amazing... The way I did it there was good amount of gravy... So I followed the same marinating process... Marinated the meat in the freezer for about 8-9 hours left it out before cooking...put it in the pressure pan with below mentioned for 9 whistles
-water 2 cups
-1 finely chopped onion
-1 tomato
By the time fried the mustard, cinnamon stick, onion, ginger garlic paste, turmeric and chilli powder once it cooked opened the pressure pan and poured the stock along with meat cooked it for sometime and added jaggery and curry leaves... It was yummy...
I just came upon your channel. I’ve had vindaloo in Goa and Bombay. Would you please give the ingredient measurements in teaspoon/tablespoon/ cup along with grams?
I purchased this book after seeing this video... Absolutely enjoyed reading it
Wow... spectacular video recipe. I have never tried cooking anything like this before... but we were entertaining some guests and I decided to take a chance. I spent a day finding ingredients... but some were not available.. Google helped me to substitute (palm oil and tamarind paste). The dinner was a big success and I have prepared this several times since. Awesome dish. Many thanks.
The book recommendation was great. Based on Curry I picked up another by the same author - The taste of empire. Both proved to be excellent reads
Lovely. Different from how I know it but definitely going to try. Thanks
Darun.. ei music ta chara rannata osompurno ..😍😍💜💜
Amader o khubi bhalo legeche ei ganta.
@@BongEats ❤❤💜💜
@@RushaNath One of the many reasons I don't eat at Indian restaurants in the US because they think the aloo in vindaloo is potatoes. OMG.
Lovely recipe, just like my mother used to make. Fond memories of happy days.
omg I have this book too! love how Collingham peels back layers of history, century by century, to give us such a well-written, meticulous account of the evolution of Indian cuisine as it, to quote the name of the book's final chapter, "travels the world". Never thought anyone would attempt any of the recipes from the book, but you guys did it! Great job as always Saptarshi da and Insiya di!
It's such a brilliant book, but we honestly did not expect the recipes to be SO good. They are perfect.
@@BongEats you guys have inspired me to try one of the recipes from the book too :-) The chicken biryani recipe featured by Collingham has long been on my to-cook list. It's the only non-veg biryani recipe that I've come across which uses lentils
Sokal uthei mood fresh hoye gelo....music Tao darun
Wow..grt....so now i dont need to go home to goa🤗....delicious n yummm...n ppl can try d same with mutton ...d different way of doing it in Goa is by grinding red chillies in local vinegar...as someone pointed out..no khuskhus......grt version from d book ....loved it....
Ah, they did mention that their vindaloo is red in colour.
Wish to taste the dish😛
I followed this recipe and the Pork Vindaloo was so delicious and yummy and everyone who tried it commented it was one of the best and tastiest vindaloo they have tasted. Thank you Bong Eats for these wonderful recipes. Looking forward to try some more of your recipes.
That's awesome, Gerry. We are so glad. :-)
Most favourite cooking channel. I like the blend between tradition and jugaad. Please make some smoothies
I have a question. From where/which shop you buy your pork? Your guidance will help me a lot.
Definitely gonna try this version of vindaloo ✨.
অসাধারণ একটি রেসিপি। কি অপূর্ব presentation!
Finally....this sunday is wat ill be plannin to make
I want to try making it..i have tasted this wonderful recipe...it's great....thank you for the video..
The food you present is very healthy and attractive, probably very tasty. Thanks for sharing your valued recipes with us. Greetings from Slovenia,😋😋👌👌👍👍
Very much different from the way my mum used to cook this...but still looks & sure will taste awesome. Thanks.🤘
Excellent recipe ! I will do this one day - thanks a lot!
thanks guys. i prepared it and it was tasty
I just had to write and say that i amde your tak daal today and it was divine!1 Thanks you Bong eats!!
Last week made a Gordon Ramsay Pork recipe, this week, will try this, looks fantastic.
Pure unadulterated joy on watching art unfold it's joyous creativity. Happy day..Thank you
you are a marvellous human being...I did not think that you will respond my request
No problem. :-)
This channel is one of the best Indian cooking channels on TH-cam. The cinematography and direction is highly professional. And being a Bengali, I have more respect for this channel due to the fact that this channel showcases the true beauty of the Bengali cuisine without flying away to the superficial qualities. Huge potential. Deserves more subscribers.
Thanks so very much. Really appreciate the support :-)
thanks for sharing... made it once for my frens and they loved it, making it again today, to give as a bday present to a fren
Ok....I have been enjoying all this variety of foods cooked.by maself.and by others as well, like koshaa...I had from a.bong friend..I tried this vindaloo. It's came out good but not as good as.i.had at.a.goan family.. restaurant..but next.time....and yes anything for.diabetic...specially with sweet potato not chat something else. Thanx for.reading this.
Its different must try
Finally a original vindalo recipe! Well done!
Hi! I find your recipes well researched and authentic. Congratulations on the presentation & branding just love the very clean look & apt music with each & every video. There’s a lot of love & hard work you pour into the product! The only feedback I have is on the elaborate processes at times coz after a hard & busy day at work it’s quite impossible to be artful 😊 I’ve got your phuchka t-shirt and that’s created quite some interest amongst the locals. Good work and keep it up 👍🏼
wow so testy i am also going to prepare this ...
Thank you so much for this one! I have searched and searched for simpler and easier ways of making pork vindaloo and you guys make it look really easy n simple. Just one question, can we use sugar instead of jaggery?
Yes, brown sugar if you have it, or regular sugar should also do.
Bong Eats ok thanks for the information . I will try it. Love you guys
How long can I keep the vindaloo masala in an airtight jar?? This is my favorite pork recipe and I made it three time but always get extra masala…
Fantastic recipe as ever. I am gonna try it tonight. Is it ok to use pork belly instead of shoulder?
Those hands are magical!
Love BongEats.
❤❤✌✌
This is not good- it’s late into the night and I am drooling over your lovely dish.
I made it and it was delicious. I substituted brown sugar for jaggery and did not have curry leaves but still terrific. I don't know how to post pics but I do have a before and after. Thank you!!
Yay, so happy to hear that! Thank you, Sangeeta. We are on Instagram and would love it if you could share your photos.
@@BongEats just did
Khub bhalo hoye Che ... Ekta recipe request ache Amar sada chicken Korma ...pls Amar request ta rakhben ..
You videos r double awesome 1 yummy recipe 2 artistic video with amazing production quality.
Gur? That's honestly the last thing one would expect in a meat dish. Also,wow. It's looks so different than how I previously cooked it. Huge huge fan of your channel,btw. ❤️
coconut jaggery is more commonly used ... amchem goem
Ms..Insiya + You have been recommending various books .Could you please list them ALl with links in your Bong eats / tools link along with the saucepans , bowls ....et ..al .You guys are simply amazing .One grapples with superlatives then gives up .Thanks .
Yummy... I will try it definitely
Try to kortei hobe🤩
I have made vindaloo chicken once
That Goan spice mix is great
Super Pork Vindaloo we love to eat.
Very nice recipe
we need more dry pork recipes to have with beer!
Today i got raw pork 2kg. Now 1.5 kg will be made pork vindalu and 1/2 kg pork chilly. In my perception pork is the best tasting meat followed by beef...
It's awesom😍 m pork lover
Looks incredibly delicious! Thanks for sharing. 👏
This looks so yummy
Very nice recipe ... thanks for sharing such a wonderful recipes
Can we use exact quantity of chicken instead of pork or duck ?
My favourite one
Where are those people who said ..Beef dekhalen , ebar pork dekhan toh dekhi ? 🤔🤨
Hey I absolutely love this video. Your videos are exactly like my mother's cooking. A quick question can you tell me exactly how many whistles are required on low heat to make the meat succulent??