Ever bite into a dish and get whisked away on a culinary journey? That’s what happens with Vindaloo. This Goan delight, with its Portuguese roots, tells a tale of centuries-old voyages and a fusion of flavors. Originally 'carne de vinha d'alhos', meaning 'meat in garlic wine marinade', it’s a dish where pork takes the stage, but chicken or mutton can shine too.
What began as a seafarer's method of preserving meat in wine and garlic was transformed by the ingenuity of Goan cooks. They swapped wine for tangy palm vinegar and added a generous helping of red chilies and spices. This is how Vindaloo, in all its spicy glory, was born. But why stop at tradition? In my kitchen, Vindaloo finds a new form wrapped in homemade paratha, creating a hearty, handheld feast.
Paired with a simple blend of yogurt, cucumber, and tomatoes, this wrap becomes a symphony of hot and cool, rich and refreshing. It's like each ingredient is in perfect harmony, turning every bite into an experience. The raita is the cool breeze against the Vindaloo’s fiery sun—it's essential. So, ready to roll up a storm of flavors? Let's make this paratha-wrapped Vindaloo our next culinary adventure.
Ingredients:
(Make 3 pita sandwiches)
Marinade:
Dried Chilies, 12 Adjust To Preference
Black Mustard Seeds, 2 TSP
Cumin Seeds, 2 TSP
Black Peppercorns, 4
White Peppercorns, 4
Cloves, 8
Garlic Crushed, 8 Cloves
Ginger, 2"
Palm Vinegar / Rice Vinegar, 100g
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Turmeric Powder, 2 TSP
Pork Shoulder Coarsely Diced, 500g
Sea Salt, Pinch
Mushroom Powder, Pinch
Vindaloo:
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Coriander Coarsely Chopped, A Handful
Wrap:
Cucumber Shredded, 1/2
Tomatoes Deseeded Finely Diced, 1
Yogurt, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Paratha Homemade, For Serving
Equipment:
Cast Iron Pot / Heavy Pot
Cast Iron Skillet / Pan
Blender / Food Processor
Directions:
Please visit my "Paratha" page for the recipe.
Prepare the marinade.
Toast chilies, mustard, cumin, pepper and cloves in a skillet over medium heat, until aromatic.
Transfer into a blender.
Add in garlic, ginger, vinegar and oil.
Blitz until fine paste form.
Transfer into a shallow bowl.
*Do not wash the blender, instead, add in 2 cups of water and blitz until all the nooks and crannies are incorporated into the water. Transfer into a bowl, cover with cling film and chill in the fridge until ready to use. This will be the base of your stock.*
Add in turmeric and stir to combine well.
Add in the pork, salt and mushroom powder.
Toss to combine well, making sure the pork is well coated.
Cover with cling film.
Marinade in the fridge overnight.
Prepare the vindaloo.
Add that stock base to a pot along with any vegetable scraps.
Bring it up to a simmer and cook for 5 to 8 mins.
Remove from heat, cover and steep for 5 mins.
Drain and discard the residue.
Set aside until ready to use.
In another pot over medium heat, add oil.
Once the oil is heated up, add the marinated pork.
Sear until lightly browned on both sides.
Set aside on a plate.
Repeat the steps for the remaining pork.
*Reserve any marinade.*
In the same pot, deglaze with some of that stock.
Add ionion.
Season with salt and pepper.
Saute until well combined.
Deglaze with a ladle of that simple stock.
Continue cooking until the onion is caramelized.
Add in the remaining stock and any leftover marinade.
Stir to combine well.
Add in the pork and all its juices.
Stir to combine well.
Turn the heat down to low and bring it to a slow simmer.
Cover and cook for about 45 mins or until almost all the liquid has reduced and thickened. The pork should be tender as well.
Stir occasionally to prevent burning.
The curry should turn a deep dark color.
Taste and adjust for seasonings with salt or sugar to balance out the spiciness.
Garnish with some coriander.
Remove from heat and set aside.
Assemble the sandwich.
Transfer shredded cucumber to a lint free kitchen towel.
Wrap and squeeze out as much juice as humanly can.
Transfer the cucumber to a mixing bowl, along with tomato and yogurt.
Season with salt and pepper.
Mix until well combined.
Spoon the pork vindaloo onto some paratha with the yogurt mixture.
Wrap and serve immediately.
I am literally drooling...
When a wrap is dripping like this...
Mama Mia...