hi foodtubers i’m malacca basu an Indian
food writer with a passion for making
Indian cooking a part of your everyday
busy lives today I’m going to show you
how to make an authentic vindaloo book
vindaloo gets its taste from a unique
combination of coconut vinegar
caramelized onions and lots of beautiful
chilies that add intense but moderate
heat so shall we get started
the first thing I’m going to do is make
the actual vindaloo paste I’ve got cheer
about 8 Kashmiri chilies which are dry
red chillies that are milder than whole
red chillies they are going to go in
along with about a teaspoon of black
mustard seeds about a teaspoon of whole
cumin four pieces of black pepper and
also four cloves and these are quite
widely available spices so you shouldn’t
have any problems sourcing these I’m
going to give these a little shake on a
low flame and toasting these spices is
going to help extract their beautiful
flavor and also really intensify the
color that comes out at the end of the
curry so take it to the side and then
get on with making your actual paste now
vindaloo suffers from a great many
misconceptions for a start it needs to
be made with pork that’s the authentic
version not chicken as is often thought
the other thing is it needs to be spicy
but it doesn’t need to kill you off you
can adjust it to meet your spice
preference as long as it has the
necessary heat attached to it in my
little food processor I’m going to put
four fat cloves of garlic peeled and
also half an inch of ginger and into
this I’m going to put two tablespoons of
coconut vinegar you can use apple cider
vinegar instead I’m also going to add
about a tablespoon of oil any colorless
flavorless oil will do and then these
beautifully aromatic toasted whole
spices and then all you want to do is
give this a good whiz to create a
vindaloo paste adding just about enough
water to make it a smooth
look at that beautiful homemade vindaloo
paste a lovely red color now vindaloo
actually lords to go as Portuguese
heritage VIN is wine and all whores is
garlic in Portuguese so actually this
started life as folks chewed in wine and
garlic we have obviously adjusted it
since then I’m going to take my vindaloo
paste and add it to my meat now I love
to use pork shoulder chunks 5
centimetres is about right which was
meltingly tender I’m going to put now
about 1/2 a teaspoon of turmeric into
this because you don’t want to put
turmeric in your food processor and turn
it so dayglo yellow
give that a good mix and this needs to
be covered and then put in your fridge
at least for 4 hours preferably
overnight and ideally for 24 hours it’s
going to taste absolutely beautiful at
the end and here is one I made earlier
you’ll see the book has let out some
moisture it’s all looking absolutely
beautiful and ready to cook I’m going to
chop up an onion roughly you could go as
fine as you want so when your oil is hot
you want to drop in your chopped onions
lettuce all that says link fabulous just
for the finish of sword because that’s
going to really really help the onions
caramelize we’re going to put in about a
stick of cinnamon and that’s going to
really help bring out the sweetness of
the onions as well
it’s been 10 minutes and look at the
gorgeous color on those onions I’m now
going to put the fook pieces into the
pan and we’re going to seal that fork on
the high heat for about five minutes
this book vindaloo gives you to the
three generous portion it’s in five
minutes and the pork is beautifully
seared with vindaloo masala right in its
all I’m going to do now is add a cup of
hot water I’m going to lower the heat to
a medium all you’ve got to do is cover
it and leave it cooking for anywhere
between 45 minutes and an hour now just
don’t leave it and run off come back
every 10 minutes give it a little stir
make sure the spices don’t get stuck to
the bottom and if you need to you can
add another half a cup of water
depending on how much gravy you like one
cup is just about right
so it’s been an hour and the folk
vindaloo is now done look at those
beautiful pieces of pork they’ve melted
into the curry take it on all those
amazing spices and look how the colors
gone really deep and dark as well almost
like a pork chutney give it a good stir
and then pour it into a bowl of your
choice ready for some hot freshly made
pasta the rice
so there’s my easy and super authentic
book vindaloo all that’s left for me to
do now is to give it a little taste
mmm so good that is almost like a poke
chutney the book has gone so tender it
barely needs chewing than that combined
with a steaming hot rice and a little
bit a dollop of yogurt is just sublime
well I hope you enjoyed that don’t
forget to check out the chicken korma I
made when I was here last in the link
right up there also hit subscribe and
don’t forget to look at my other videos
on YouTube and also my recipes on my
website thank you
you
food writer with a passion for making
Indian cooking a part of your everyday
busy lives today I’m going to show you
how to make an authentic vindaloo book
vindaloo gets its taste from a unique
combination of coconut vinegar
caramelized onions and lots of beautiful
chilies that add intense but moderate
heat so shall we get started
the first thing I’m going to do is make
the actual vindaloo paste I’ve got cheer
about 8 Kashmiri chilies which are dry
red chillies that are milder than whole
red chillies they are going to go in
along with about a teaspoon of black
mustard seeds about a teaspoon of whole
cumin four pieces of black pepper and
also four cloves and these are quite
widely available spices so you shouldn’t
have any problems sourcing these I’m
going to give these a little shake on a
low flame and toasting these spices is
going to help extract their beautiful
flavor and also really intensify the
color that comes out at the end of the
curry so take it to the side and then
get on with making your actual paste now
vindaloo suffers from a great many
misconceptions for a start it needs to
be made with pork that’s the authentic
version not chicken as is often thought
the other thing is it needs to be spicy
but it doesn’t need to kill you off you
can adjust it to meet your spice
preference as long as it has the
necessary heat attached to it in my
little food processor I’m going to put
four fat cloves of garlic peeled and
also half an inch of ginger and into
this I’m going to put two tablespoons of
coconut vinegar you can use apple cider
vinegar instead I’m also going to add
about a tablespoon of oil any colorless
flavorless oil will do and then these
beautifully aromatic toasted whole
spices and then all you want to do is
give this a good whiz to create a
vindaloo paste adding just about enough
water to make it a smooth
look at that beautiful homemade vindaloo
paste a lovely red color now vindaloo
actually lords to go as Portuguese
heritage VIN is wine and all whores is
garlic in Portuguese so actually this
started life as folks chewed in wine and
garlic we have obviously adjusted it
since then I’m going to take my vindaloo
paste and add it to my meat now I love
to use pork shoulder chunks 5
centimetres is about right which was
meltingly tender I’m going to put now
about 1/2 a teaspoon of turmeric into
this because you don’t want to put
turmeric in your food processor and turn
it so dayglo yellow
give that a good mix and this needs to
be covered and then put in your fridge
at least for 4 hours preferably
overnight and ideally for 24 hours it’s
going to taste absolutely beautiful at
the end and here is one I made earlier
you’ll see the book has let out some
moisture it’s all looking absolutely
beautiful and ready to cook I’m going to
chop up an onion roughly you could go as
fine as you want so when your oil is hot
you want to drop in your chopped onions
lettuce all that says link fabulous just
for the finish of sword because that’s
going to really really help the onions
caramelize we’re going to put in about a
stick of cinnamon and that’s going to
really help bring out the sweetness of
the onions as well
it’s been 10 minutes and look at the
gorgeous color on those onions I’m now
going to put the fook pieces into the
pan and we’re going to seal that fork on
the high heat for about five minutes
this book vindaloo gives you to the
three generous portion it’s in five
minutes and the pork is beautifully
seared with vindaloo masala right in its
all I’m going to do now is add a cup of
hot water I’m going to lower the heat to
a medium all you’ve got to do is cover
it and leave it cooking for anywhere
between 45 minutes and an hour now just
don’t leave it and run off come back
every 10 minutes give it a little stir
make sure the spices don’t get stuck to
the bottom and if you need to you can
add another half a cup of water
depending on how much gravy you like one
cup is just about right
so it’s been an hour and the folk
vindaloo is now done look at those
beautiful pieces of pork they’ve melted
into the curry take it on all those
amazing spices and look how the colors
gone really deep and dark as well almost
like a pork chutney give it a good stir
and then pour it into a bowl of your
choice ready for some hot freshly made
pasta the rice
so there’s my easy and super authentic
book vindaloo all that’s left for me to
do now is to give it a little taste
mmm so good that is almost like a poke
chutney the book has gone so tender it
barely needs chewing than that combined
with a steaming hot rice and a little
bit a dollop of yogurt is just sublime
well I hope you enjoyed that don’t
forget to check out the chicken korma I
made when I was here last in the link
right up there also hit subscribe and
don’t forget to look at my other videos
on YouTube and also my recipes on my
website thank you
you
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