How to make a Vindaloo | Live Cook-along with Hari Ghotra
I may be tempting fate here but it’s coming home right 🏴 so there is only one dish we can cook together this week for #fridaycurryclub and it has to be the Vindaloo!!
I’ll be using pork but it will work with any meat and for a vegan/veggie option it’s great with cauliflower too!
I’ll be cooking some Bengali Luchi too which are delicious fried breads and the recipe is on the app.
See you at 6.15pm over my you tube channel this Friday - are you coming to my home?
This is what you need:
600g lean pork shoulder, skin removed and cut into chunks. Go vegan with Cauliflower
For the spice paste
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 2 tsp of coriander seeds
• 4 whole cloves
• 4-7 dried Kashmiri chillies (depending on how hot you want to go)
• 1 tsp of black peppercorns
• 2 onions, roughly chopped
• 6 garlic cloves
• 3 cm piece of fresh ginger
• 3-4 tbsp of cider vinegar
• 1 tsp of turmeric powder
• 1 tsp of salt
Sauce
• 1 tsp of mustard seeds
• ½ tsp of sugar (optional)
• 4 medium potatoes, cut into 3cm cubes (optional)
Luchi
• 300 g plain flour
• 2 tbsp vegetable oil
• 1/2 tsp salt
• warm water for kneading the dough (as required)
• vegetable oil for frying
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