Pork with vinegar and garlic (Jude Sequeira's Pork vindalho) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 102) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Recipe requires overnight marination. Serve with Goan red rice, plain rice or a basmati rice pilaf, and an optional tomato, lettuce and cucumber salad dressed with lemon juice.

  • metacritic on October 30, 2024

    An exceptionally good vindaloo. I cut the chilies way back for kids - using 7 dried but only one fresh. It was punchy with just the right flavor and texture. I'll stick with this recipe going forward as it isn't easy to find a recipe that yields my ideal vindaloo.

  • jdub1371 on September 08, 2017

    Made this a while back. This is a much more complex and richly-flavored vindaloo than you will find in most restaurants. If I remember correctly the fried-onion spice paste can be made a day or more ahead, which simplifies matters a great deal. Served it with the Goan-Style pilaf (from the same chapter-- I left a note for that recipe as well) and an apple raita. Memorable dinner!

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