Pork Vindaloo Mallika Basu
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Date: 2020-05-11
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Comments and reviews: 10
Guest
Malika Basu! I liked you from the moment I heard you say in a video: Lifes too short to be smashing things up in a pestle and mortar! . or something similar I made some of your recipes and they have all been amazing! This Vindaloo, a dish that I have never heard of, sounds mouthwatering good. So you already know what I am going to do now right! . yes. I am off to buy some pork! Thank you so very much:
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Malika Basu! I liked you from the moment I heard you say in a video: Lifes too short to be smashing things up in a pestle and mortar! . or something similar I made some of your recipes and they have all been amazing! This Vindaloo, a dish that I have never heard of, sounds mouthwatering good. So you already know what I am going to do now right! . yes. I am off to buy some pork! Thank you so very much:
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Garth
Thank heavens somebody said pork and yes no blooming potatoes great. I find toddy vinegar hard to get so I make a 50/50 mix of lemon juice and cider vinegar which works really well. I do cook mine very slowly for a couple of hours and serve it with sannas a traditional Goan fermented rice bread served with this dish. I had the pleasure of staying in Goa for a long time: -)
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Thank heavens somebody said pork and yes no blooming potatoes great. I find toddy vinegar hard to get so I make a 50/50 mix of lemon juice and cider vinegar which works really well. I do cook mine very slowly for a couple of hours and serve it with sannas a traditional Goan fermented rice bread served with this dish. I had the pleasure of staying in Goa for a long time: -)
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Gabriel
Took me 3 plays to understand alho. It's not alro: LH in portuguese sounds close to LL in standard european spanish, or GLI in italian ( parilla, figlio respectively. If you can't pronounce that sound - which is ok, it's very unique to romance languages, just say A-lee-oo ( a is the strong syllable.
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Took me 3 plays to understand alho. It's not alro: LH in portuguese sounds close to LL in standard european spanish, or GLI in italian ( parilla, figlio respectively. If you can't pronounce that sound - which is ok, it's very unique to romance languages, just say A-lee-oo ( a is the strong syllable.
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Dax
Hi Mallika, This vindaloo is slightly different than the recipe on your website. I have tried another authentic vindaloo recipe, and was disappointed. I want to get it right the next time I make it, so my question is which version of your recipe do you recommend. This one, or the one on your website?
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Hi Mallika, This vindaloo is slightly different than the recipe on your website. I have tried another authentic vindaloo recipe, and was disappointed. I want to get it right the next time I make it, so my question is which version of your recipe do you recommend. This one, or the one on your website?
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Andy
This sounds and looks delicious. I just wish it had a bit more colour! But it's more authentic than the brightly coloured ones we're used to. I might try cooking this at some point. I love her accent! And as some have said, I would say that's more a 1-2 portion, I would destroy all that myself lol
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This sounds and looks delicious. I just wish it had a bit more colour! But it's more authentic than the brightly coloured ones we're used to. I might try cooking this at some point. I love her accent! And as some have said, I would say that's more a 1-2 portion, I would destroy all that myself lol
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Abel
There are many versions of pork vidalo from different parts of India and Bangladesh. Bangladeshi version, meat is cut into big chunks with the skin. Lots of different spices, specially ginger and garlic, cooked in mustard oil and date palm vinegar. Taste's better the next day.
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There are many versions of pork vidalo from different parts of India and Bangladesh. Bangladeshi version, meat is cut into big chunks with the skin. Lots of different spices, specially ginger and garlic, cooked in mustard oil and date palm vinegar. Taste's better the next day.
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Tubebrerry
Mallika, I've seen pork vindaloo made with green cardamom pods and bay leaves too. Is this another one of those seemingly classic recipes that contradictorily has a million and one versions, from household to household and restaurant to restaurant?
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Mallika, I've seen pork vindaloo made with green cardamom pods and bay leaves too. Is this another one of those seemingly classic recipes that contradictorily has a million and one versions, from household to household and restaurant to restaurant?
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Juliana
I just made and it was absolutely delicious! I didn t marinate for long, just while I was cutting and frying the onions, so you can make the express version as well. I used 500g pork and we had with chapati. It was the perfect portion for 2. Love it
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I just made and it was absolutely delicious! I didn t marinate for long, just while I was cutting and frying the onions, so you can make the express version as well. I used 500g pork and we had with chapati. It was the perfect portion for 2. Love it
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krIs
I haven't had a ruby since i left blighty, and living in the southern tip of brazil, indian spices are nowhere to be seen, but after watching you with your recipe, i think i can give this one a go! Muito obrigado (thank you very much) Malika Basu!
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I haven't had a ruby since i left blighty, and living in the southern tip of brazil, indian spices are nowhere to be seen, but after watching you with your recipe, i think i can give this one a go! Muito obrigado (thank you very much) Malika Basu!
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lynn
I only had new mexico chilis and some Chinese small red chili on hand, so I used half of each. It is marinating in the fridge right now. I also used pork loin. I am going to brown it then throw in crockpot. Hopefully it will come out delish.
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I only had new mexico chilis and some Chinese small red chili on hand, so I used half of each. It is marinating in the fridge right now. I also used pork loin. I am going to brown it then throw in crockpot. Hopefully it will come out delish.
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