Best Hot Duck Vindaloo Recipes

HOT DUCK VINDALOO

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

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.

VINDALOO (GOAN-STYLE HOT AND SOUR PORK)

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!