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Malaysian Vindaloo

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Description Edit

The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation. You can use either Pork or Chicken for this recipe.

Ingredients Edit

  • 500g Pork (cut in cubes) or Chicken (cut in bite-size pieces)

Ingredients A:

Ingredients B:

Directions Edit

  1. Place ingredients B in a blender and blend until smooth. Add spice to Pork and coat. Marinate at least 4 hours, or overnight in refrigerator.
  2. Heat oil and fry onions until lightly browned. Add Pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until Pork is tender and sauce has thickened. (Note: if you are using Chicken, cook until Chicken is no longer pink). Serve with rice.

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