RCI-MT.006.0543.001

Malaysian Vindaloo

Name: Malaysian Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g Pork (cut in cubes) or Chicken (cut in bite-size pieces); 3 tbsp red wine vinegar; 1 tsp salt; 1 unit Marinate Pork/Chicken in ingredients A for 2 hours in the refrigerator.; 3 tbsp red wine vinegar; 2 tbsp garlic (chop fine); 2 tbsp ginger (ground); 1 tbsp paprika; 1 tsp ground cinnamon; 1/2 tsp cardomon seeds (ground); 1/2 tsp ground cumin; 1/2 tsp black pepper (ground); 1/2 tsp turmeric powder; 1/2 tsp chile paste; 1/4 unit cloves (ground); 1 unit oil for frying; 1 cup Onion (sliced thinly); 1 cup tomato (chop coarsely); 1 cup water; 1/2 tbsp palm sugar or brown sugar

The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was intro

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Pork (cut in cubes) or Chicken (cut in bite-size pieces)
500 g
red wine vinegar
3 tbsp
salt
1 tsp
Marinate Pork/Chicken in ingredients A for 2 hours in the refrigerator.
1 unit
red wine vinegar
3 tbsp
garlic
chop fine
2 tbsp
ginger
ground
2 tbsp
paprika
1 tbsp
ground cinnamon
1 tsp
cardomon seeds
ground
1/2 tsp
ground cumin
1/2 tsp
black pepper
ground
1/2 tsp
turmeric powder
1/2 tsp
chile paste
1/2 tsp
cloves
ground
1/4 unit
oil for frying
1 unit
Onion
sliced thinly
1 cup
tomato
chop coarsely
1 cup
water
1 cup
palm sugar or brown sugar
1/2 tbsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Malaysian Vindaloo

Ingredients

Method

What Makes This Variant Distinct