Great dish! A few observations for those thinking of making it: 1. The meat is the tenderest I have eaten at home. Likely due to the salt marinade at the start, as the channel owner says in a comment below. 2. It's too salty. Recipe uses 2 tablespoons of salt, but is the spoon in the video really a tablespoon? I suggest using 1 tbsp salt in the first marinade. And only 1 tsp salt or *none* in the second marinade, and adjust at the end. 3. The water specified may not be enough. Half-way through the cooking I found the gravy drying up and added 1 cup of water, and the gravy was just enough to eat with rice/pao.
Thanks for the detailed feedback! I'm glad you found the meat tender. 1. For the salt... the meat was thoroughly rinsed after the first marinade and 1 tbsp was added while cooking the meat with the spices. It's always good to adjust salt to taste, so reducing it as you suggested may sound like a great option. 2. As for water - Traditionally, no water is added in this dish. The meat cooks in its own juices on a very low heat. And adding extra water for the gravy is a good idea if you prefer more to go with rice/pao. Happy cooking!"
@@FlavoursbyAR Thanks for the clarifications. Will be making this again, and looking forward to trying out some of the other dishes on your channel. God bless 🙏
Hi, I added 3/4th cup of water after rinsing the bowl, just before cooking. Fugias are round fried bread and goes well with this. I have a recipe for fugias on this channel, would be glad if you could watch it too.🙂
Thanks for sharing this. Interesting to see how this is a simpler version of the Goan vindaloo (minus peppercorn, ginger, cinnamon, clove, onion, tamarind, and sugar). Perhaps some of those spices were harder to come by in Bombay and environs back in the day, hence the East Indian version lacks those spices? Will definitely be trying it out!
Thank you Geoffrey. The EI version of vindaloo is the simplest recipe you can try. Back in the day, only chillies, vinegar, cumin and lots of garlic was used. Nowadays, the recipe is altered to suit one's taste. Do give it a try and let me know how you liked it. Thanks for watching😊
@@FlavoursbyAR Made this on the weekend. The meat is the tenderest I have ever eaten at home, and the taste... well, it's a little high on salt and vinegar, very pickle-y. Not ideal to eat by itself. But works great as a side-dish!
Hi Selma, use any vinegar that you have at home. Check the sourness of your vinegar and add to suit your taste. We like to use palm or toddy vinegar but sometimes switch to store-bought vinegar and that works fine too.
Thanks for asking! Salt not only seasons the meat but also helps in breaking down the proteins, making it more tender and flavorful. It's like a secret chef's trick!
Interesting that there was no onion or ginger and love that yo kept the fat cap on the pork. I bet that aired beautifully with the masala paste. Will definitely be giving this a try.
@@FlavoursbyAR I tried this in open pan. It took me 1&1/2 hour to cook. Added too much vinegar and it turned sour. I had to add potatoes to balance the sourness
East Indian style Vindaloo is not cooked in water. Only Vinegar is used to cook as to preserve it for many days. Try cooking only in Vinegar and see the taste.
Yes, traditionally, Vindaloo is cooked in vinegar. We prefer adding water bcoz we end up using less vinegar and meat cooks faster too. This recipe also renders a delicious vindaloo. Thank you for your wonderful comment. God bless.
Suggest a MIDDLE PATH... cook in BULK with only vinegar and as you are taking it for DAILY use...doctor it with water and additional salt to TASTE... Bravo...
Hi from New Zealand! What can I use to replace the Bedke chilies please? More Kashmiri chilies? Or perhaps for color, Ratan Jot?
Hi Russ Barker, you can use only Kashmiri chillies. You will get good colour . Thanks for watching and do let me know how you liked this Vindaloo.
Great dish! A few observations for those thinking of making it:
1. The meat is the tenderest I have eaten at home. Likely due to the salt marinade at the start, as the channel owner says in a comment below.
2. It's too salty. Recipe uses 2 tablespoons of salt, but is the spoon in the video really a tablespoon? I suggest using 1 tbsp salt in the first marinade. And only 1 tsp salt or *none* in the second marinade, and adjust at the end.
3. The water specified may not be enough. Half-way through the cooking I found the gravy drying up and added 1 cup of water, and the gravy was just enough to eat with rice/pao.
Thanks for the detailed feedback! I'm glad you found the meat tender. 1. For the salt... the meat was thoroughly rinsed after the first marinade and 1 tbsp was added while cooking the meat with the spices. It's always good to adjust salt to taste, so reducing it as you suggested may sound like a great option.
2. As for water - Traditionally, no water is added in this dish. The meat cooks in its own juices on a very low heat. And adding extra water for the gravy is a good idea if you prefer more to go with rice/pao. Happy cooking!"
@@FlavoursbyAR Thanks for the clarifications. Will be making this again, and looking forward to trying out some of the other dishes on your channel. God bless 🙏
Made it exactly like this and was awesome
Thank you
Looks yummy for a sumptuous meal
Thank you Jenny
Thanks for sahring
My pleasure, thanks for watching Errol😊
Mouth watering! Thanks for this recipe. What was the last thing you added? What is fungi as? God Bless.
Hi, I added 3/4th cup of water after rinsing the bowl, just before cooking. Fugias are round fried bread and goes well with this. I have a recipe for fugias on this channel, would be glad if you could watch it too.🙂
Fungi will add a PSYCHEDELIC ELEMENT to the dish...
si vous comprend...
Good
Thanks Nobert
Lovely recipe 👌🏻
Thank you so much
Thanks for sharing this. Interesting to see how this is a simpler version of the Goan vindaloo (minus peppercorn, ginger, cinnamon, clove, onion, tamarind, and sugar). Perhaps some of those spices were harder to come by in Bombay and environs back in the day, hence the East Indian version lacks those spices? Will definitely be trying it out!
Thank you Geoffrey. The EI version of vindaloo is the simplest recipe you can try. Back in the day, only chillies, vinegar, cumin and lots of garlic was used. Nowadays, the recipe is altered to suit one's taste. Do give it a try and let me know how you liked it. Thanks for watching😊
@@FlavoursbyAR Made this on the weekend. The meat is the tenderest I have ever eaten at home, and the taste... well, it's a little high on salt and vinegar, very pickle-y. Not ideal to eat by itself. But works great as a side-dish!
Looks delicious.😊
Thank you Savio😋
My East Indian neighbors used a different Vinegar, since I can't get the same currently which is the close substitute can you please advice?
Hi Selma, use any vinegar that you have at home. Check the sourness of your vinegar and add to suit your taste. We like to use palm or toddy vinegar but sometimes switch to store-bought vinegar and that works fine too.
@@FlavoursbyAR Thanks ya 👍
Authentic EI..tks
Thank you Adolf🙂
Nice mouthwatering thnx
Thank you
Hi, curious what is the purpose of putting salt on the meat initially and keeping it for 2-3hours? Does it tenderise it?
Thanks for asking! Salt not only seasons the meat but also helps in breaking down the proteins, making it more tender and flavorful. It's like a secret chef's trick!
👌
Wow ... Very nice ❤❤❤❤
Thanks for watching
Yummy pork vindaloo. Keep going 👍.
Thank you so much 👍
Delicious..
Thanks
Yummy
Thank you 😊
Interesting that there was no onion or ginger and love that yo kept the fat cap on the pork. I bet that aired beautifully with the masala paste. Will definitely be giving this a try.
My granny used to Soak red chillies in vinegar overnight . And then grind with garlic etc .
Yes... that's the way. Soaking chillies for a couple of hours helps in a smooth paste.
Can we use pepper ?
Yes Evert, you can use pepper. Thanks for watching
Very nice and tasty ❤️ but no ginger
You can add a small piece of ginger, like we do sometimes. The traditional recipe has no ginger that's why I did not add it.
We dont normally put ginger.
Hi, can u please share a yummy prawn curry recipe, 🙂
Hi Karen, I have a few prawn curry recipes in my blog, which you may like to try - flavoursofmykitchen.com/
You didn't use oil?
How much time to cook in pressure cooker?
Depends on the quality of meat.
@@FlavoursbyAR I tried this in open pan. It took me 1&1/2 hour to cook. Added too much vinegar and it turned sour. I had to add potatoes to balance the sourness
Hi looks yummy, has the marinated pork to be kept in fridge overnight? 🙂
Yes Karen, keep it in the fridge overnight or marinate at least for 3 to 4 hours.
@@FlavoursbyAR going to make it in a day or two
@@karendcosta578 sure.. get in touch if you need any clarification. Check your vinegar and add to suit your taste.
@@FlavoursbyAR yes I will🙂
Hi I have prepared it got to get 👍 from the eaters. I'm sure it will taste good. Will keep you posted.
East Indian style Vindaloo is not cooked in water. Only Vinegar is used to cook as to preserve it for many days.
Try cooking only in Vinegar and see the taste.
Yes, traditionally, Vindaloo is cooked in vinegar. We prefer adding water bcoz we end up using less vinegar and meat cooks faster too. This recipe also renders a delicious vindaloo. Thank you for your wonderful comment. God bless.
Suggest a MIDDLE PATH...
cook in BULK with only vinegar and as you are taking it for DAILY use...doctor it with water and additional salt to TASTE...
Bravo...
Can we use presure cooker is it ok ??
Sure Jeff, you could also use a pressure cooker for this.
Better to cook on slow gas rather than pressure cooker. As the pork is marinated, pork cooks quickly. Don't need too much water in the vindaloo.
True .. slow cooking brings out the flavours
Thank you so much for the reply
Surprisingly turmeric is missing in the ingredients
I'm surprised as to how you missed reading it in the description box. 😊 Thanks for watching the video Cynthia 😊
That's horrible meat. The fat needs to be trimmed. It's not edible or healthy.
Ok noted 👍