Goan Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables, and panner.
A vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".
To try out different variation I have used panner for vegetarian dishes.
LETS GET COOKING:
Panner Vindaloo - Goan Food
Course : Main course
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Panner - 250 grams
Onion - 1
Tomato - 1
Cinnamon stick - 1/2 inch
Cloves - 3
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamom - 2
Coriander seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Ginger - 1/2 inch
Garlic - 3
Tamarind pulp - 1 tbtsp
Red win or vinegar - 2 tsp
Dried red chili - 5
Turmeric powder - 1/2 tsp
Salt 1 tsp
Oil - 1 tsp
In a pan dry roast, cinnamon, cloves, pepper, cumin, cardamon, coriander and mustard seeds, until aromatic
Cook down the roasted spices, grind them with ginger, garlic, soaked red chili, tamarind pulp, red wine, turmeric and salt into smooth paste
Grind tomato to smooth paste
Now add oil in a pan, add chopped onions, sauté it.
Then add the grinded fine spice masala paste to it, sauté them well
Add tomato pure to it and mix again, add required water and sugar to balance the taste
Now add panner to it, give a mix
cover and cook them for 10 minutes
Serve hot with chapathi or rice
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