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Pork Vindaloo Anglo Indian style
Pork Vindaloo Anglo Indian style

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We hope you got insight from reading it, now let’s go back to pork vindaloo anglo indian style recipe. To make pork vindaloo anglo indian style you only need 23 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Pork Vindaloo Anglo Indian style:
  1. Take pork
  2. Prepare salt
  3. You need For marinade
  4. Prepare ginger
  5. Prepare garlic cloves
  6. You need Dry roast
  7. Get poppy seeds
  8. Prepare cumin seeds
  9. Use mustard seeds
  10. Prepare peppercorns
  11. Prepare destalked Kashmiri red chilli
  12. Use cloves
  13. Use vinegar
  14. Get salt
  15. You need Rest of the ingredients for cooking
  16. Get oil
  17. Prepare mustard seeds
  18. Use small cinnamon sticks
  19. Prepare onions finely chopped
  20. Prepare tomato finely chopped
  21. You need spring curry leaves
  22. Use sugar
  23. Prepare turmeric powder
Instructions to make Pork Vindaloo Anglo Indian style:
  1. After dry roasting the above ingredients, allow to cool. - Now combine all the ingredients under ‘marinade’ to a very smooth paste. - * if required, add 1/4th cup water to grind to a smooth paste - Now marinate the pork well with the above marinade and turmeric for 8 hours or atleast for an hour so that the pork will absorb the marinade well.
  2. Preparation: - 1. In a cooker add the oil - 2. Add cinnamon sticks and fry till fragrant - 3. Add mustard seeds. Let it splutter - 4. Add onions and fry well till it changes colour to brown - 5. Add sugar - 6. Add tomato and fry well till it gets mushy - 7. Add the turmeric and fry for a min - 8. Add the curry patta and fry for a min - 9. Now add the marinated pork and fry for 5 mins on high flame. Keep stirring so that the masala does not get stuck to the bottom or gets burnt.
    1. Add 1 to 1.5 cups boiling water (depending on the consistency you want) and give it a good stir - 11. Add salt if required - 12. Pressure cook for 20min (4-5 whistles) on medium flame - 13. Turn off the gas and let the cooker release pressure on it own - 14. Once you open the lid, there will be gravy but if you wish to dry the meat more turn on the gas on medium to high flame stirring occasionally for the water to evaporate and get the desired consistency.
  4. And your Anglo Indian pork vindaloo is ready. It is best served for the next day. It goes well with bread/pav/Sannas/pulav/coconut rice. Please like share and comment. Your inputs are valuable to me. - - Happy cooking 😊

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