Vinegar (Sirka)
A sharp blade that cuts through the weight of a meat dish! The intense acidity of Portugal
Description
A souring agent active in West Indian meat dishes like Goan cuisine, tightening tastes in Indian Chinese, and as a preserving liquid for Achar (pickles).
Classification: For Everyone,Souring Agent,Preserved Food
Shops selling Vinegar (Sirka)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Vinegar (Grain vinegar
- Sugarcane vinegar etc.)
Instructions
- When making Goan 'Pork Vindaloo', marinate pork overnight in a paste of massive vinegar, garlic, red chilies.
- In Indian Chinese, add with soy sauce/chili sauce at the finish of stir-fries to tighten taste.
- Pickle red onion slices in vinegar as 'Sirka Wali Pyaz' to accompany curries.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Tamarind paste or lemon juice (as a sub for acidity)
Pairing
Pork Vindaloo, Indian Chinese in general
Trivia
[Trend] While tamarind/Kokum are traditional Indian souring agents, 'vinegar' brought by the Portuguese breaks down meat proteins softening them, acting as the indispensable 'sharp acidity' in modern Indian cuisine.
Eating tips & etiquette
[Unique Usage] While waiting for curry at a restaurant, crunch the small onions soaked in bright red vinegar (Sirka Wali Pyaz) as is to stimulate the stomach!
Allergen
None