Hi Trisha, thank you very much for the pork vindaloo recipe , it came out Awesome , I and my sister in law Anna keep making it , our families love it , God bless you and your Dad . ... keep posting dear .
Hi Flory, I'm so glad you and your family enjoy this recipe, it's one of our favorites too.Thank you for your feedback. I've been a little irregular with posting of late, but I will be back to regular posting soon.
Hi Trisha, thank you very much for sharing your receipe of Christmas sweets and today the pork vindaloo. I suffer from lung fibrosis and cannot eat anything pungent, but I will most certainly try the vindaloo and let you know. God bless you for your generosity in sharing your recipes. I will even try the sweets. Thank you.
Hi Doris, feel free to drop the spices when you make it. It's all about what works well for you. Reduce the chilli as well as the pepper because they both contribute to the spice levels.
Trust me guys... This is the best vindaloo recipe ever! Period. Being a huge Vindaloo fan I have tried almost every recipe on RU-vid and Google. When I saw this recipe I was baffled a little since there is no marinating or jaggery. Also there's a very unorthodox but genius trick about adding chilly that I later seemed to understand. But when she mentioned her dad and how everyone was raving about it, I gave it a try. It blew everyone's mind...!! This is the third times I'm cooking it today. And returned to this video to say my humble thanks to you mam! 🙏
Great video, we cooked it today, we let it wait for about 8 hours, before eating, and it was delicious. Thanks for a very easy to do tasty recipe, which gave us a great cooking and eating experience.
I wanted and was looking out for a good vindaloo receipe, your receipe said look no further. When you said this is your fathers receipe I was very sure I had found the perfect receipe.
Made it, eaten it, loved it and sold it too at our shop AMCHEM GOA in Karachi Pakistan, first shop of its kind. Sadly it was beef vindaloo as pork is a no no in this Islamic land Pakistan. Girl, you keep up the good work.
Traditionally, all ingredients are Roasted, and you did not. Traditionally, the Meat needs to be marinated, and you did not. And no Cumin too. However, this is a better method if you are a White Man who likes his Meat and Curry much less Potent. All in all, this is a Simpler yet excellent recipe. Good video. Final product had an AWESOME colour. Regards from California.
Iam Abhilash. From kerala. Interested in cookery. I try some of the Goan dishes home. Your presentation is good. But now i got a doubt. We used to remove fat from pork. What about you? Do you remove fat from the meat or let it melt along with the gravy? Please clarify my doubt.
Hi Natasha, one of my viewers has tried this recipe with chicken and enjoyed it. I've personally not tried it before but there's no reason for it not to work.
Hi Salome, not for this recipe. It is an easy and delicious one. I hope you get a chance to try it out. You can find the complete written recipe here - theaspiringhomecook.com/2019/10/goan-pork-vindaloo.html
I tried the chicken vindaloo and it was a hit. The people who order it love it. As you said, if it's made a day ahead it seasons very well and the taste is lovely. Thanks for the wonderful receipe.
Alright then chef ... let’s see your recipe. You must be pretty arrogant to come on here and criticise a family recipe. If you don’t think this is Vindaloo don’t make it. Make your version. I have to say I’m Goan and this is very similar to my family’s recipe too. Let’s respect our differences and be kinder to one another.
