Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Hari, it is not aloo (potato) but alho (Portuguese for garlic). The original Portuguese is 'vinha d'alhos", a marinade generally used for beef or fowl.
@@aniketranade because most peoples interaction with this dish in the UK is with potatoes. I am not here to judge whether that is right or wrong but here to talk about the dish and how you can cook it at home the way you enjoy it with or without potatoes. More details on the website www.harighotra.co.uk/pork-vindaloo-recipe
I made this today and it's great. I omitted sugar, and used Balsamic vinegar because it's what I had. It was perfect. Thanks for this super delicious recipe.
Great north London accent love, we Americans had the same accents till about the 1850's when it began to change mainly because of Scandinavians learning to speak English from the Irish immigrants that were hear at the time, If you listen to the very old recordings of Buffalo Bill you will notice he had a very English accent and many of the old west outlaws had an English accent as well, the interesting thing is the Brits just love the American accents too.
Wow how interesting!! I actually grew up in the West Midlands and have a Wolverhampton accent really - maybe its disguised!! I love an accent. Thank you so much for watching!! Hari
Another winning recipe just made for Sunday dinner as a treat for my wife. Used red wine vinegar and added a couple of cardamom pods to the spice blend. I also made a papaya paste and used it along with the spice blend to marinade/tenderise the pork. (4hrs) The papaya paste really works as the meat was nice and tender.
Amazing!! Papaya is an great natural tenderiser for red meat and add a nice zing too. Thanks for using the recipe and watching the vid. Love your additions to the recipe great to read your comments. Thanks Hari
Hello Hari, Great recipe I tried it and was very delicious. However I would just like to add that the vindaloo comes from vinho which is wine and you are right and alho which is garlic in Portuguese. Happy cooking!
+Hari Ghotra Well I made this like I said I would that weekend, to make this I had to go and buy a grinder, result a new kitchen gadget. You were so right about don't stick your head over the pan with all the spices cooking, WOW. This was a fabulous dish, I just found my potatoes were a bit hard. but nice. The next dish is going to be your lamb madras. thanks Johnny.
Your presentation is wonderful, very natural , just like you're showing a friend how to do it. I do have a question - I couldn't get whole Kashimiri chillies, only ground. Could you (pretty please?) weigh 10 or 20 whole chillies for me (in grams). Then I would know a weight for one chilli, and I would be able to weigh out the right amount of powder for 4 (if you see what I mean) Thank you!
Hari, Some recipes toast the spices first before grinding. I see you didn't in yours. Do you think it's not necessary? They say it deepens the flavor of the spices and adds a darker color to the dish. I think it's just a matter of preference.
Hi John it totally depends on this dish - toasting your spices intensifies the flavours because the spices release their natural oils so I would do this with some dry fried dishes. It's an additional step which you can do if you want to but not always essential. Hope this helps Hari
Hi Hari, tried this recipy and although I don't know how a proper Vindaloo should tastes, my version was spectacular! The tastes that came out, the aromas and the texture was magic. It was dry as you said it should be! Thank you for sharing! PS! only 3 chillies as we were a bit chicken😀
Hi Barry The amount I made in the video is different to the volumes in the recipe so stick to the recipe. That said if you like a stronger flavour then use more paste. Hope that helps. Thanks so much for watching Hari
Hi Hari - Just wondering - do you have some recipe for authentic Southern Fried Chicken? There are lots of videos, but you have something up your sleeve? Your details are perfect.regards.
Just found this video and i am impressed at the quality of your instruction as well as production. Great recipe! I made mine a little wetter, never have seen a dry one before but i must try it sometime! Ty for upload
Hi Ed thanks you so much for watching and trying the recipe. Really lovely to hear that you enjoyed the recipe. Cooking is all about interpretation and inspiration so hopefully you can cook along and make something you love. Keep in touch and keep cooking if you are after inspiration check out the website - www.harighotra.co.uk but loads to the channel too. Thanks for taking the time to comment Hari
Today after all these years saw your video for the fist time. Very impressed. Don't be discouraged by all those other recipes on the net. I think you are really pleasant and give a lot of details. Looking forward to all your future shows. Good luck from Canada.
If you ever need any inspiration please do check out my website and join my free app to find new fantastic recipes and videos here is the link hari.is/2P5rXbk Thanks so much for watching Hari
Tender loin is also good for this. I am so pleased you cooked it and enjoyed it! I think a proper vindaloo has such a unique flavour and is delicious. Next time I would love to see a picture of your dish! What are you going to try next?
WRONG aloo is garlic, it was made from portoguese travellers that made their pork pickle in wine with the addition of garlic and paprika and pimento (chilli)......... salt, wine/vinegar (because wine turned to vinegar easy back then), paprika, chilli, pork. That pickled pork kept well on the long journies. dont forget the portuguese brought cumin to india as well....
Hi Hari, great video! thanks for posting. Would just like to give some constructive feedback - might be worth shortening your videos a bit to 5-8 min max, often people browsing on UA-cam are used to that length of time as its not a television. Even on Tv chefs cover 4-5 recipes in half hour show. I kind of got bored and fast forwarded to points of interest in your video.
+Snigdha Nigam Thank you for your feedback, I'm glad you liked it. When I started making the videos there was a full recipe video and quick step-by-step video for each recipe, in my latest videos we have taken the best of both methods and come out with shorter videos. Enjoy!
Hey, The word "vindaloo" is a mispronunciation of the Portuguese phrase carne de vinha d'alhos, which means "meat marinated in wine-vinegar and garlic". आलू तो प्लीज नहीं..... आलू वे लोग लहसुन को बोलते हैं.. Otherwise the taste will dissipate before the next bite. मधुर जाफरी की ये सेम रेसिपी एक अच्छा होमवर्क है.. Needless to say, keep up the good work Regards
LOVE your videos, but sorry as a Goan, this is not authentic. Aloo has nothing to do with potatoes. The base red colour comes from red kashmiri chillies and wine is never used. We think that the Portuguese carried over wine that over time soured and they used this for cooking. Your Vindaloo whether cooking Pork or Chicken(or anything else) must have gravy - this is never a dry dish.
Vindaloo got nothing to do with "aloo" (potato). The name comes from the portuguese dish named Carne de vinha d'ahlos which means pork marinated in wine and garlic. Goan cuisine is a fusion of portuguese and indian elements. A lot came with the portuguese, even the chilies! The portuguese dish have been adapted to the indian tastebuds and the gunk served in British indian restaurants got nothing to do with authentic vindaloo.
+MrQuagmire26 Yes completely agree with you there is a more full explanation of the dish on my website www.harighotra.co.uk/indian-recipes/mains/pork-vindaloo Thanks for your comments Hari
I am sure you cooked well but Definition of VINDALOO is wrong and after marinated the meat, you at least have to leave it over night not half an hour. but thank you for the video.
+Samjhana Kunwar Thank you for your comments, yes the longer you leave it the better it is but this is not always possible so here is another option. The full recipe and description is also on my website www.harighotra.co.uk/pork-vindaloo-recipe. Thank you so much for watching and for you comments. Happy cooking. Hari
Hey Hari, love your recipes But no way can you get melt in the mouth pork, beef or lamb in 30 to 45mns! I gently cook my lamb for at least 3hrs or more till you can practically suck it through your teeth! Pork and beef are poor curry meats as they lack the fat content to be tender. Perfect caramelised onions need long slow frying for around an hour not 15mns! Love your masalas and have had great results from your recipes with give or take.
A great video and I'm sure the dish is delicious. However, if I could just point out that the word "marinade" is the noun, while "marinate" is the verb. One cannot "marinade" the pork; one marinates it.
Aloo does not mean potatoes who wrote this shit for you ? If anyone mentions potatoes with pork vindaloo don't bother with their recipe. Aloo refers to garlic - Alho, nice try though maybe one day you will try the real thing. Can you redo another video and make the real thing - a very close authentic recipe you can find on youtube, on cooking in russia channel - Portuguese pork vindaloo .
Are you an east indian???or a Portugese??? Or a Goan?? Sorry to say that you are highly wrong in adding so many spices.I wonder who taught you this.Please don't call it Vindaloo.ha ha Ha no no no there is no aloo no potato. Please don't publish such wrong things.
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Hari, it is not aloo (potato) but alho (Portuguese for garlic). The original Portuguese is 'vinha d'alhos", a marinade generally used for beef or fowl.
vindaloo= vin de alho( garlic wine) in portuguese. aloo
is not the patatoes. it refers to the word "alho" wich meens "garlic" in portuguese
+JIJISAN80 Yes it does thanks for your comments.
+Hari Ghotra If it does, wtf r u saying it has anything to do with potatoes??
@@aniketranade because most peoples interaction with this dish in the UK is with potatoes. I am not here to judge whether that is right or wrong but here to talk about the dish and how you can cook it at home the way you enjoy it with or without potatoes.
More details on the website www.harighotra.co.uk/pork-vindaloo-recipe
Aloo is derived from the hindi word which means potato 😂
I don't think the Portuguese used to mingle with hindi-speaking people in a long time
I made this today and it's great. I omitted sugar, and used Balsamic vinegar because it's what I had. It was perfect. Thanks for this super delicious recipe.
This has a really lovely and unique flavour - give it a go!
Wow this looks amazing. Should I part boil or steam the potatoes a little, before adding them in? Thanks
The name "vindaloo" is derived from the Portuguese dish carne de vinha d'alhos, a dish of meat (usually pork) marinated in wine and garlic.
+philip pinto Yes it certainly was - Thanks for the information.
Great north London accent love, we Americans had the same accents till about the 1850's when it began to change mainly because of Scandinavians learning to speak English from the Irish immigrants that were hear at the time, If you listen to the very old recordings of Buffalo Bill you will notice he had a very English accent and many of the old west outlaws had an English accent as well, the interesting thing is the Brits just love the American accents too.
Wow how interesting!! I actually grew up in the West Midlands and have a Wolverhampton accent really - maybe its disguised!! I love an accent. Thank you so much for watching!! Hari
Another winning recipe just made for Sunday dinner as a treat for my wife. Used red wine vinegar and added a couple of cardamom pods to the spice blend. I also made a papaya paste and used it along with the spice blend to marinade/tenderise the pork. (4hrs) The papaya paste really works as the meat was nice and tender.
Amazing!! Papaya is an great natural tenderiser for red meat and add a nice zing too. Thanks for using the recipe and watching the vid. Love your additions to the recipe great to read your comments. Thanks Hari
Sent some pics to Google +
Hello Hari, Great recipe I tried it and was very delicious. However I would just like to add that the vindaloo comes from vinho which is wine and you are right and alho which is garlic in Portuguese. Happy cooking!
Yes, thank you so much for your comments. I have more details here www.harighotra.co.uk/pork-vindaloo-recipe Thanks for watching Hari
Love your cooking, love your accent
Too kind thank you.
you make it look so simple, I will give it a go this weekend,
johnny fartpants Fantastic - would love to hear how you get on!
+Hari Ghotra Well I made this like I said I would that weekend, to make this I had to go and buy a grinder, result a new kitchen gadget. You were so right about don't stick your head over the pan with all the spices cooking, WOW. This was a fabulous dish, I just found my potatoes were a bit hard. but nice. The next dish is going to be your lamb madras. thanks Johnny.
+johnny fartpants Brilliant!! So glad you enjoyed it. Can't wait to hear what you think of the Madras!
Brilliant, must try this. Thanks for making.
Let me know what you think when you cook it - thanks for watching!
Your presentation is wonderful, very natural , just like you're showing a friend how to do it.
I do have a question - I couldn't get whole Kashimiri chillies, only ground.
Could you (pretty please?) weigh 10 or 20 whole chillies for me (in grams). Then I would know a weight for one chilli, and I would be able to weigh out the right amount of powder for 4 (if you see what I mean)
Thank you!
Hari, Some recipes toast the spices first before grinding. I see you didn't in yours. Do you think it's not necessary? They say it deepens the flavor of the spices and adds a darker color to the dish. I think it's just a matter of preference.
Hi John it totally depends on this dish - toasting your spices intensifies the flavours because the spices release their natural oils so I would do this with some dry fried dishes. It's an additional step which you can do if you want to but not always essential. Hope this helps Hari
Hi Hari, tried this recipy and although I don't know how a proper Vindaloo should tastes, my version was spectacular! The tastes that came out, the aromas and the texture was magic. It was dry as you said it should be! Thank you for sharing!
PS! only 3 chillies as we were a bit chicken😀
Hi Hari, Watching your video and reading your method, did you put 5 tablespoons of paste into the meat instead of 2.
Hi Barry The amount I made in the video is different to the volumes in the recipe so stick to the recipe. That said if you like a stronger flavour then use more paste. Hope that helps. Thanks so much for watching Hari
I like your cooking demonstrations :))
Thank you so much for watching - I am so pleased to hear you are enjoying the channel.
Thanks so much - really nice to hear you are enjoying the videos!
looks good
Looks great ! Can't wait to try it out :)
Let me know what you think - thanks for watching!
Hi Hari - Just wondering - do you have some recipe for authentic Southern Fried Chicken? There are lots of videos, but you have something up your sleeve? Your details are perfect.regards.
Hi Dylan If you head over to the website www.harighotra.co.uk there may be something that takes your fancy. Do you mean with a crumb coating?
Hari Ghotra Hi Hari - Couldnt find it. Yes - I do mean with the crumb coating.
Lovely
Thanks for watching
Just found this video and i am impressed at the quality of your instruction as well as production. Great recipe! I made mine a little wetter, never have seen a dry one before but i must try it sometime! Ty for upload
Hi Ed thanks you so much for watching and trying the recipe. Really lovely to hear that you enjoyed the recipe. Cooking is all about interpretation and inspiration so hopefully you can cook along and make something you love. Keep in touch and keep cooking if you are after inspiration check out the website - www.harighotra.co.uk but loads to the channel too. Thanks for taking the time to comment Hari
Can you use tamarind paste instead of vinegar ?
Sorry ma'am, the word "aloo" in this context is referred for garlic, not potatoes as mentioned in the video by you.
Today after all these years saw your video for the fist time. Very impressed. Don't be discouraged by all those other recipes on the net. I think you are really pleasant and give a lot of details. Looking forward to all your future shows. Good luck from Canada.
+dylan thomas thank you for you lovely words and I'm really happy to hear that you are enjoying watching the videos. Thank you so much
Love her accent. I have been researching Indian recipes and preparing them. I want to try this soon.
If you ever need any inspiration please do check out my website and join my free app to find new fantastic recipes and videos here is the link hari.is/2P5rXbk
Thanks so much for watching Hari
She hasn't got an accent. It's English!🙄
@@anneperry9014 I'm American, she has an accent.
I come from Hong Kong. Becoming you cooking fans now :))
Hi Yvonne thats amazing - thanks for watching and enjoying the channel!
Wats her name pls
Many many thanks Hari. Cooked this tonight it was delicious. Butcher had no pork shoulder so he gave tender loin. It was brill thanks again.x
Tender loin is also good for this. I am so pleased you cooked it and enjoyed it! I think a proper vindaloo has such a unique flavour and is delicious. Next time I would love to see a picture of your dish! What are you going to try next?
WRONG aloo is garlic, it was made from portoguese travellers that made their pork pickle in wine with the addition of garlic and paprika and pimento (chilli)......... salt, wine/vinegar (because wine turned to vinegar easy back then), paprika, chilli, pork. That pickled pork kept well on the long journies. dont forget the portuguese brought cumin to india as well....
Hi Hari, great video! thanks for posting. Would just like to give some constructive feedback - might be worth shortening your videos a bit to 5-8 min max, often people browsing on UA-cam are used to that length of time as its not a television. Even on Tv chefs cover 4-5 recipes in half hour show. I kind of got bored and fast forwarded to points of interest in your video.
+Snigdha Nigam Thank you for your feedback, I'm glad you liked it. When I started making the videos there was a full recipe video and quick step-by-step video for each recipe, in my latest videos we have taken the best of both methods and come out with shorter videos. Enjoy!
Going to try to cook this dish .. so yummy by watching you cooking ;) :)
Tell me what you think - thank you so much for watching
the 'Vind' comes from vinegar and the 'aloo' comes from the Portugese saying 'hello' in silly accents before they colonised Goa.
Demo is great. Vindaloo is actually red in color. gravy should be thick.
Thanks for watching you can add more red chillies to make it more red in colour.
not so, LOO is garlic, Aloo is spuds
Yes, thanks for your comments and for watching.
Hey,
The word "vindaloo" is a mispronunciation of the Portuguese phrase carne de vinha d'alhos, which means "meat marinated in wine-vinegar and garlic".
आलू तो प्लीज नहीं.....
आलू वे लोग लहसुन को बोलते हैं..
Otherwise the taste will dissipate before the next bite.
मधुर जाफरी की ये सेम रेसिपी एक अच्छा होमवर्क है..
Needless to say, keep up the good work
Regards
Defination of Vindaloo is wrong.
LOVE your videos, but sorry as a Goan, this is not authentic. Aloo has nothing to do with potatoes. The base red colour comes from red kashmiri chillies and wine is never used. We think that the Portuguese carried over wine that over time soured and they used this for cooking. Your Vindaloo whether cooking Pork or Chicken(or anything else) must have gravy - this is never a dry dish.
Thanks you so much for your input this is really helpful for everyone watching. Thanks Hari
@@HariGhotra Anytime Hari! Take care and look forward to your next video!
@@HariGhotra tq
Great recipie. Tqvm
Vindaloo got nothing to do with "aloo" (potato). The name comes from the portuguese dish named Carne de vinha d'ahlos which means pork marinated in wine and garlic. Goan cuisine is a fusion of portuguese and indian elements. A lot came with the portuguese, even the chilies! The portuguese dish have been adapted to the indian tastebuds and the gunk served in British indian restaurants got nothing to do with authentic vindaloo.
+MrQuagmire26 Yes completely agree with you there is a more full explanation of the dish on my website www.harighotra.co.uk/indian-recipes/mains/pork-vindaloo Thanks for your comments Hari
Is this channel really about "please look at me..me ..me " rather than the dish????
I am sure you cooked well but Definition of VINDALOO is wrong and after marinated the meat, you at least have to leave it over night not half an hour. but thank you for the video.
+Samjhana Kunwar Thank you for your comments, yes the longer you leave it the better it is but this is not always possible so here is another option. The full recipe and description is also on my website www.harighotra.co.uk/pork-vindaloo-recipe. Thank you so much for watching and for you comments. Happy cooking. Hari
NO ALOO IN VINDALOO, SO THAT IS SEMINALLY INCORRECT .....
A real vindaloo doesn’t use potatoes or coriander ,fresh or powdered
no potatoes
15 min a video !! Woman U crazy .. just fin sh it quick
Can put the dirty skin of ginger in? Hmm
Hey Hari, love your recipes But no way can you get melt in the mouth pork, beef or lamb in 30 to 45mns! I gently cook my lamb for at least 3hrs or more till you can practically suck it through your teeth! Pork and beef are poor curry meats as they lack the fat content to be tender. Perfect caramelised onions need long slow frying for around an hour not 15mns! Love your masalas and have had great results from your recipes with give or take.
A great video and I'm sure the dish is delicious. However, if I could just point out that the word "marinade" is the noun, while "marinate" is the verb. One cannot "marinade" the pork; one marinates it.
I love 🐷
:)
lol no potatoes.
Actual title of this video should be: How to fool viewers and take them for a ride.
Aloo does not mean potatoes who wrote this shit for you ? If anyone mentions potatoes with pork vindaloo don't bother with their recipe. Aloo refers to garlic - Alho, nice try though maybe one day you will try the real thing. Can you redo another video and make the real thing - a very close authentic recipe you can find on youtube, on cooking in russia channel - Portuguese pork vindaloo .
Arrogant and rude. Shame on you. If this recipe doesn't suit you, don't make it.
Are you an east indian???or a Portugese??? Or a Goan?? Sorry to say that you are highly wrong in adding so many spices.I wonder who taught you this.Please don't call it Vindaloo.ha ha Ha no no no there is no aloo no potato. Please don't publish such wrong things.