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Recipes with palm or coconut vinegar

3 recipes that use palm or coconut vinegar, with photos, step-by-step instructions and cook times. The quickest, Prawn balchão, takes 50 minutes. It is most often cooked with black peppercorns, cinnamon stick and cloves.

Run out of palm or coconut vinegar? Lemon juice, same amount.

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Pork vindaloo (vindalho)

Vindalho grew out of the Portuguese vinha d'alhos, meat kept in wine and garlic, which Goan Catholic cooks remade with palm vinegar, Kashmiri chillies and spices. In Goa it is a feast dish for Christmas, weddings and the big family lunch after a church feast, made a day or two ahead because it improves as it sits. Despite its fame, the real thing is more sour and garlicky than blisteringly hot, and it has no potatoes. This recipe contains no alcohol. Chef's tip: let the pork marinate overnight in the fridge so the vinegar and chilli go right through the meat.

125 minMeatGluten freeSpicyIndian
by KrazyBadal 0 views

Goan pork sorpotel

No Goan Christmas, wedding or village feast in Salcete is complete without sorpotel, a dark, sharp curry of finely diced pork that is made days in advance and reheated every day until it is eaten. Traditionally it uses pork, liver, heart and sometimes blood; this home version uses pork shoulder with optional liver, which most city cooks prefer. It is eaten with sannas (steamed rice cakes) or soft pao. Chef's tip: boil the pork in one piece first and dice it once it is cooked; you get neat little cubes that stay tender instead of turning stringy.

155 minMeatGluten freeSpicyIndian
by KrazyBadal 0 views

Prawn balchão

Balchão started as a way to keep the catch from the Goan monsoon season: prawns cooked down in a fierce red masala with vinegar and sugar until they keep like a pickle. In Goan homes a jar sits in the fridge to spoon beside rice and dal, and a fresh batch is served as a main curry on Sundays. Its taste is bold: hot, sharp and sweet all at once. Chef's tip: fry the masala slowly until the oil separates and it turns a deep brick colour; undercooked balchão tastes raw and vinegary.

50 minFishGluten freeSpicyIndian
by KrazyBadal 0 views

Goes well with palm or coconut vinegar