Goan Vindalho

The Vindalho conjures up memories of Goan life, Holidays at the beach and an instant exotic feeling. This is one Goan dish that essentially sums up the fusion nature of Goan Food. Its also the most romaticised recipe to indicate Portuguese Influence on Goan cooking. However its also a dish that has been awfully dishonored in Britain; knowingly or unknowingly. What is served in many British Indian Restaurant is nowhere close to what this dish is all about.

I have read that this dish has been distorted by British Indian Cooks serving the British people a dish called Vindaloo, a corruption of the name Vindalho. Many cooks think this dish is cooked with potatoes, this can be explained in a simple manner, most Indians outside Goa know potatoes as Aloo. In Goa however, Potatoes are called botat. Since the Vindalho sounds a bit like Aloo at the end and hence most Indians outside Goa relate it as a potato dish when its not and this is also the reason for the name corruption. This has led now to accept both names as valid names for the original name Vindalho. The Vindalho was introduced to the British by Goan cooks that worked in Bombay and other British controlled cities during its long colonial rule in India. By the Time British arrived in India (1800's), Goan people were already Europeanised by Portuguese Christian missionaries and had no religion affiliated restrictions to eating Pork or Beef like most other Indians at the time and hence they chose to employ Goan cooks. As the dish was carried with the Britisher to other places within the Indian sub continent, the name and the dish has been corrupted over time.
Vindaloo is come to be known in UK as the most spiciest of Curries. Its a favorite among young British men wanting to show off their bravado, by proving they can handle the spiciest curry. Vindalho, howerver is anything but the spiciest curry. It is in fact a dish that balances the 3 different taste; Sweet, Sour and Spice. Its a dish that evolved in Goa under the Portuguese Influences since 1510 AD. 

Vindalho originates from the Portuguese way of cooking meat (Carne) in Wine (Vinho) and Garlic (Alho) and has traveled far and wide during the Portuguese Spice voyages in the Far east and Brazil.
At the time when Portuguese landed in Goa (India), there was no wine making culture, the Ingenious cooks at the time substituted Vine with Vinegar made in Goa out of Coconut sap called Toddy, in order to make their food taste a little like home for the early Portuguese sailors and Christian Missionaries from Spain and Portugal.

This mixed with Goan traditions of using other spices like black pepper, Cinnamon gives this dish its unique taste and has evolved over time into this delectable dish. Also the red chilies used are mostly mild chilies, which are known for their fiery red colour but without the pungent heat. Its traditionally made with Pork and the combination is heavenly with vinegar going really well with Pork Flavors. You can also cook this dish with Chicken for equally good experience however my recommendation is to try with Pork. Also the fact the Vindalho to Goans Instantly means the dish is cooked with Pork. Vindalho evolved from a Portuguese tradition of cooking with Wine and Garlic as stated earlier and one such dish that uses this method is Carne de Porco de Alentejana.

I already have a cheats version of Vindalho for those hard pressed for time and want a quick fix recipe, on my Blog but will bring out a recipe soon on the Original.

Spanish Adventure

While on holiday to Madrid, Spain, we found this little Tavern in Madrid that serves old authentic Spanish delicacies including Pigs ears.                                                                                                      
The similarities with Goan cuisine are quite remarkable because of the Iberian influences through Portuguese in Goa for over 400 years starting from the year 1520 onward.

Below are a few Tapas that are crowd favorites at Casa Toni: Gazpacho Soup, Chorizo and Pigs ears.

What we liked about this place, its not commercialized like its other neighbors and its small cosy place. You can enjoy witrh your friends or family here. The address to this place is "Calle de la Cruz, 14, 28012 Madrid, Spain" . While at this restaurant we fell in love with the Spanish Vermouth, its such a appetizing drink and a must try if you never had this drink.

Goan Beef Stew

The Goan Beef stew was a wedding favorite a long time ago when I was a kid. With the advent of the buffet style of dining, the fortunes of this dish at Goan weddings have dwindled. Nonetheless this is another all time favorite at Parties or Village Church festas.

This dish is either cooked as a proper stew with gravy or dry version without the gravy. I like it without gravy as seen in the picture. My wife cooks delicious one every time. Its a mix of meat cuts (Pork and beef ) cooked with vegetables along with Pasta (Macaroni).



Ingredients:

 1/2 Kg Beef (No Fat)
 1/4 Kg Pork Belly (Finely Cubed)
 1 tsp Ginger garlic paste
 1 tsp Salt
 5 cloves
 1 Tomato (chopped)
 1 1/2 onions, chopped
 1 inch Cinnamon stick
 1/2 cup Green Peas (boiled, Cubed)
 1/2 cup Potatoes (boiled, Cubed)
 1/2 cup Carrots (boiled, Cubed)
 1/2 cup Green French Beans (boiled, cut to size)
  2 cup Macaroni (pre-cooked)
 1/2 tsp turmeric powder
 1/2 tbsp Pepper powder
 1/2 tbsp Coriander powder
 1/2 tsp Cumin powder
 Juice of 1 small lime
 2 tbsp Oil

Preparation:

Dice the beef and pork into small cubes. Marinate it with salt, ginger garlic paste and lime juice to it. Let it rest for at least 30 mins. In a pressure cooker, add a tbsp of oil, let it heat up than add cloves, cinnamon and 1 chopped onion. Fry the onion till soft and golden brown. Now add the meats and Cook on high heat till you see juices coming out from meat. Add 1/4 cup of water, close the cover and keep on high flame till 1 whistle.

In a separate pan, add 1 tbsp oil, remaining chopped onion and tomato, mix well and let it cook till nicely soft. At this time add the powdered ingredients and fry for a minute till all are mixed well. Now add the cooked meat and let it cook in its juices till it start boiling.  Now add the potatoes, carrots, french beans and peas. In a couple of minutes add the macaroni and continue to cook for two more minutes.

If you like it with gravy stop cooking immediately or let the juices dry up to enjoy it a little dry. Enjoy plain or with Pao, whichever way you like.

Cheats Goan Aad Maas (Pork meat on the bone)

Large Pork Ribs cut into 2 inch pieces
Ginger and Garlic crushed in a mortel
2 large onions
1 large tomato
1 tblspn kashmiri chillie powder
Tumeric powder
Cinamon powder
Cumin powder
Corriander powder
Vinegar
Cashew feni
Salt
Oil
Green Chillies
Potatoe chopped (optional)

Except for the onion, tomato and chillies, mix everything with the meat and let the meat marinate atleast 30 mins.

Fry the onion and chillies untill lighly brown and than add tomatoes. Fry for a minute and than add the meat, mix well and fry the meat for a minute in the onions. Add the potatoez and mix. Now add a glass of warm water and cook the meat for atleast 30-40 minutes or untill the meat in tender.

Serve with hot rice.

Roast Pork Chop on the bone with cashew feni

You will love this simple yet tasty pork chop recipe. To prepare this pork chop you will need the following items.

Pork chop
Coarsely powdered black pepper
Chillie powder
Garlic powder
Tumeric powder
Garam masala (Indian spice mix)
Mixed Herbs
Cashew feni (Optional)
Coconut vinegar or Vinegar of Choice
Soya sauce
Salt
Olive oil

Mix all of the spices and oil and rub the mixture into the pork chop. Now let it marinate in this spices for at least a hour. Roast in oven at 250 degrees Celsius for around 45-50 minutes.

Lightly fry the boiled veggies of choice in the left over juices and serve.

Juicy Spiced Pork Chop

Ingredients

Pork chop

Chilie powder

ginger powder

Pepper powder

Vinegar

salt

carrot

stock powder

chives

Carrot Chopped

Marinate the Pork Chop with all the Ingredients (Except Carrot and Chives) and let stand for at least 30 minutes. Fry the chop with some olive Oil.

Boil the Carrots until nicely cooked, drain water and then add a dash of live oil and chives. Serve wit the Fried Chop.

Lightly charred Pork Chop with Veggies

Another easy to cook dish. A Lightly Charred Pork Chop served with Veggies. 

For the preparing the dish:

The Pork Chop is cooked with a tablespoon of Goan Red Spice Mix (see this link for the Reachado Masala). Marinate the Chop with the 1/2 tbs Masala, and let the chop rest in the masala for at least 30 minutes and grill in the Oven until cooked. Once cooked let it char lightly to get a smokey flavour.

Serve with boiled veggies of choice

Pork Chop Roast

Pork Chop oven roasted with Veggies. This is a spur of the moment dish that I came up with on one of those days you think what i can make something without much effort and this is the result.

Ingredients:

Pork Chop

Garam Masala                                  

Veggies of Choic (Courgette, Green Beans, Onion, Peas)

Olive Oil

Vinegar

Salt

Marinate the Pork Chop in Indian Garam Masala and Ginger garlic paste with some vinegar and salt. Let stand and roast the meat in a baking tray throwing in some veggies. In this one is had Green beans, onion and Courgette (Zucchini)

Portuguese Carne de Porco a Alentejana

Ingredients:

500g pork belly or loin cut into cubes

3 cloves garlic, finely chopped

1tomato chopped

1tsp tomato purée 

1potato cubed

Fresh pepper, ground

1/2 tsp cinnamon 

1 tbsp paprika

1tsp chillie flakes

1 cup white wine

1 onion chopped

150g clams

1tsp salt

1 tsp sugar

Olive oil

1 tbsp Goan coconut vinegar (optional)

Cilantro for garnish

Cooking

Marinate the pork with wine, garlic, paprika, freshly ground pepper,cinnamon, salt and chili flakes. Mix well and refrigerate for at least 4 hours or best to keep overnight.

Remove the meat from fridge and bring to room temperature. Separate the meat from the juices. Heat olive oil in a skillet and fry the pork till evenly colored. Remove meat from pan and keep aside. Now add onion to the same pan and fry till translucent. Then add tomatoes and fry for a minute. Now add potatoes along with the juices kept aside from the marinade, mix well. Cover the skill and let cook for at least 10 minutes on a high flame.

Once the potatoes are cooked add the clams and cook till all are open, about 5 mins. Now add the pork meat back again along with the tomato purée and mix well. Add vinegar along with cilantro and sugar, fry for a minute. Server hot with bread (Pao) to mop up the juices.

Enjoy!.

You will be surprised to know that this dish is the basis on which the famous Goan Vindalho evolved in Goa, to know more read this Post.

Pork Vindalho (The Easy Recipe)

Ingredients:

500g Pork (Perferably Belly Cut)

2 tbs Kashmiri Chili Powder (This is a mild chili Powder)

1/4 tsp Black Pepper Powder

1 tsp Tamarind Juice

1/2 tsp Cinamon Powder

2 tbs Vinegar (Can adjust later, depending on taste)

2 Large Onion (Finely Chopped)

1 Chilie (Slit length wise)

1 tsp Garlic Powder

2 tsp Ginger Powder

2 tsp Tumeric Powder

1/2 tsp Cumin Powder

1 tsp brown sugar

2 tsp Salt

Preparation:

Cut the pork into bite size pieces and marinate it with salt, vinegar, tamarind and spice mix. Throw in the onion and chili and mix well. Let it marinate for about 15-20 minutes, then transfer to cooking container and let simmer in its own juices for 30-40 minutes in a closed container. Check if there is enough liquid, if the liquid has dried, you can add a little warm water and let cook for additional 10 minutes.

At the end you should have a nice thick sauce. Taste the sauce now to see if you have balanced flavour of spice, sour and slight sweetness, adjust accordingly. Take the container off the heat and serve with Boiled Rice and Enjoy !!!

Note: Vindalho is not a spicy recipe in spite of what you might read on the Internet. Its uses the chili with the most mild heat. So don't believe those that tell you this is the most fiery dish. If they persist show them this link.