HOT DUCK VINDALOO
Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice.
Provided by Ranikabani
Categories Whole Duck
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a big pot, heat oil.
- Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
- Turn the heat down to med-low.
- In a small bowl, mix all of the powdered spices.
- Add a few tablespoons of water and make a paste (not too thick).
- Add to onion-tomato mix in pot.
- Let the spices cook on med-low till u see the oil start to"peep" through the spices.
- Don't let it burn.
- Add a little water as needed.
- (if u don't see the oil, just cook for about 5 min or so).
- Add the duck and toss in the mixture.
- Let it cook covered for about 10 minutes.
- Add vinegar.
- You may have to adjust the amount of vinegar according to your tastes.
- If you find it too tart this time, add less next time.
- If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
- Cover and cook, adding a little water now and then, stirring to avoid burning.
- This shouldn't be too watery though or too thick.
- Add salt to taste.
- When the duck is cooked, add the green coriander.
- Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.
CHICKEN VINDALOO
Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper
Provided by danone9
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
Steps:
- To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
- Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
- Garnish with some coriander and crispy onions and serve with flatbreads, if you like.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
VINDALOO (GOAN-STYLE HOT AND SOUR PORK)
This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.
Provided by - Carla -
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
- Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
- Heat the oil in a wide, heavy pot over a medium flame.
- Add the onions.
- Fry, stirring frequently, until the onions turn brown and crisp.
- Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
- Add this puree to the ground spices in the bowl.
- -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
- Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
- Heat the oil remaining in the pot once again over a medium-high flame.
- When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
- Now add the ginger-garlic paste to the same pot.
- Turn down the heat to medium; stir the paste for a few seconds.
- Add the coriander and turmeric; stir for another few seconds.
- Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
- Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
- Serve with Basmati rice and enjoy!
Nutrition Facts : Calories 456.1, Fat 26.2, SaturatedFat 6.2, Cholesterol 126.9, Sodium 670.3, Carbohydrate 11, Fiber 3, Sugar 2.4, Protein 43.4
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