Goa Pork Vindaloo

Pork Vindaloo

Serves 8

Ingredients
3 large onions, sliced 2 teaspoon ground cumin
5 cloves garlic, crushed 2 teaspoons ground turmeric
1 teaspoon ground cardamom 2 teaspoons mustard powder
1 teaspoon ground cloves 1 teaspoon ground ginger
1 tablespoon cracked black peppercorns 3 tablespoons white Vinegar / feni
3 teaspoons chilli powder, or to taste 1 kg pork, cut into 3 cm cubes
1 teaspoon ground cinnamon 4 tablespoons oil

Method

  1. Combine two sliced onions in a blender or food processor with garlic, cardamom, cloves, peppercorns, chilli, cinnamon, cumin, turmeric, mustard, ginger, and vinegar. Blend to a smooth paste.
  2. Combine meat in a bowl with a quarter of the paste. Stand at least 4 hours, preferably overnight.
  3. Heat oil in a saucepan and saute remaining onion until tender and light brown. Add the rest of the spice paste, stir low heat for 3 minutes.
  4. Add the pork mixture, cover, simmer over low heat for about 1 hour or till the meat is tender.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 247 Carotene( µg ) 15.42
Protein (g) 24.67 Vitamin C (mg) 3.09
Carbohydrate (g) 5.79 Mg (mg) 17.33
Fat (g) 13.9 Na (mg) 2.96
Fibre (g) 0.97 K (mg) 57.91
Minerals (g) 1.67 Mn (mg) 0.25
Calcium (mg) 75.69 Zn (mg) 0.28
Phosphorus (mg) 293.91 Cr (mg) 0.005
Iron (mg) 4.09

Modification

Choose lean meat like chicken, beef muscle, lean goat meat etc. Reduce the amount of oil used.
Ingredients
3 large onions, sliced 2 teaspoon ground cumin
5 cloves garlic, crushed 2 teaspoons ground turmeric
1 teaspoon ground cardamom 2 teaspoons mustard powder
1 teaspoon ground cloves 1 teaspoon ground ginger
1 tablespoon cracked black peppercorns 3 tablespoons white Vinegar / feni
3 teaspoons chilli powder, or to taste 1 kg Lean meat, cut into 3 cm cubes
1 teaspoon ground cinnamon 4 tablespoons oil
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 235
Protein (g) 29.54
Carbohydrate (g) 5.79
Fat (g) 10.39
Fibre (g) 0.97
Minerals (g) 1.67