Recipe of Perfect Spicy Pork Vindaloo - Free Download

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Before you jump to Spicy Pork Vindaloo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got insight from reading it, now let's go back to spicy pork vindaloo recipe. You can cook spicy pork vindaloo using 16 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Spicy Pork Vindaloo:

1. You need 1 kg of pork tenderloin.
2. Provide 2 tablespoons of ginger and garlic paste.
3. Provide 1 of onion, finely chopped.
4. Get 2 teaspoons of ground coriander.
5. You need 2 teaspoons of red chilli flakes.
6. Provide 2 teaspoons of turmeric powder.
7. You need 2 teaspoons of cumin powder.
8. Use 1 tablespoon of freshly ground black pepper.
9. Provide 2 teaspoons of apple cider vinegar.
10. You need 2 teaspoons of vegetable oil.
11. Use 2 teaspoon of ground cloves.
12. Prepare 2 teaspoons of ground cinnamon.
13. Prepare 1 tablespoon of brown sugar.
14. Get 1 tablespoon of masala/curry powder.
15. Get 600 ml of freshly boiled water.
16. Use to taste of Salt.

Instructions to make Spicy Pork Vindaloo:

1. Place coriander, cumin, ground black pepper, red chilli flakes, turmeric, ginger and garlic paste, oil and vinegar in a bowl and mix together to form a paste..
2. Chop the pork loin into 3 cm cubes and fry in a pan with oil until golden. Add the paste to the meat and stir through until the meat is well coated with the spices..
3. Add the onion, curry powder, tamarind and sugar to the pan and fry together for 10-15 minutes on medium heat until the meat has darkened. Add the boiling water, cloves, cinnamon and salt. Simmer with the lid closed for 30 minutes. Serve with rice, roti or naan bread..

Im not a big Indian food fan and it is a bit spicy. Pork vindaloo is essentially a spicy pork recipe. This happens to be a popular fiery recipe of Goa. So, prepare this vindaloo recipe if you are in a mood to have something hot and spicy in your meal. Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat.

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