Vindaloo

Vindaloo

Tags

Curry
Indian
Portuguese

Cook

Ingredients

  • 2 cans jackfruit
  • 6 dried red chillies
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 10 cloves
  • 1 tsp black peppercorns
  • ¾ tsp black mustard seeds
  • 6 cloves garlic
  • 1 inch ginger
  • 80ml apple cider vinegar
  • 1 cinnamon stick
  • ½ tsp black mustard
  • 1 red onion, finely chopped
  • 3 green chillies, slit in the center
  • 1 tsp turmeric
  • 1 ½ tsp red chilli powder
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 1 cup stock
  • Rice
  • Coriander, chopped

Steps

  1. Drain the canned jackfruit and lightly rinse under water, shaking off excess water.
  2. Remove any thick cores from the jackfruit.
  3. Dry roast the spices from red chillies to mustard seeds.
  4. When the spices have cooled off a bit, make a paste with ginger, garlic, and vinegar.
  5. Marinate the jackfruit in this paste for at least 4 hours.
  6. Heat oil in the wok, once hot add the cinnamon stick, mustard seeds and chillies. Cook until mustard seeds crackle.
  7. Add the onion and cook on medium low to slightly caramelize them.
  8. Add turmeric, red chilli powder and salt and cook for a few mins.
  9. Add the jackfruit. Cook until half done. Once half done add the sugar and mix well.
  10. Add the stock and let the jackfruit cook fully.