Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Vindaloo is considered the fieriest of all Indian cooking styles.

Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

    Advertisement
  • To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutrition Facts

378 calories; calories from fat 19%; fat 8g; saturated fat 2.8g; mono fat 2.9g; poly fat 0.6g; protein 30.2g; carbohydrates 44.1g; fiber 2.1g; cholesterol 70mg; iron 2.9mg; sodium 479mg; calcium 118mg.
Advertisement