Photo: Sam Loyd
Pork vindaloo
21 ingredients
2 hr + 1 hr
Serves 4
openrecipes
This authentic vindaloo recipe is not as spicy as the curry-house favourite, but still intensely flavoured.
Estimated Nutrition (whole recipe, rough)
1009
Calories
44g
Protein
51g
Fat
98g
Carbs
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- 5 black peppercorns
- 2 green cardamom
- 2 cloves
- 1cm/½in piece cinnamon
- 1cm/½in piece ginger
- 7 garlic
- 3 fresh red chillies
- 3 tbsp white wine vinegar
- pinch salt
- 350g/12oz pork shoulder
- 100g/3½oz pork belly
- 65ml/2½fl oz vegetable oil
- 1 small onion
- ¾ tsp mustard seeds
- handful cashew
- 220g/8oz basmati rice
- 4 wheat tortillas
- 2 handfuls chopped lettuce
- 4 tbsp soured cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes