Vindaloo
An authentic non-vegetarian recipe from Goa, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Pork shoulder, cut into cubes
12piece Dried Kashmiri red chillies
12piece Garlic cloves
25g Fresh ginger
80ml White vinegar
150g Onion, finely sliced
8g Cumin seeds
5g Black peppercorns
6piece Cloves
5g Cinnamon stick
3g Turmeric powder
10g Jaggery
40ml Oil
12g Salt
250ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Remove the stems from the dried Kashmiri chillies and soak them in warm water for 15 minutes.
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Grind the soaked chillies, garlic, ginger, vinegar, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, and salt into a smooth vindaloo paste.
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Combine the pork with the vindaloo paste and marinate for at least 2 hours, preferably overnight.
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Heat oil in a heavy-bottomed pot over medium heat.
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Add the sliced onions and cook until lightly golden.
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Add the marinated pork along with all the marinade. Cook for 8–10 minutes, stirring frequently.
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Add water and bring to a gentle simmer.
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Cover and cook over low heat for 45–60 minutes until the pork becomes tender.
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Add the jaggery and stir well.
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Simmer uncovered for 10 minutes until the sauce thickens and the oil begins to separate.
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Taste and adjust salt if required.
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Rest the vindaloo for at least 30 minutes before serving; the flavour improves significantly as it sits.
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Serve hot with steamed rice, sannas, or crusty bread.
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Chef's Tips
Authentic Goan vindaloo gets its tanginess from vinegar, not tomatoes.
The name comes from the Portuguese dish "Carne de Vinha d'Alhos" (meat marinated in wine and garlic).
Pork is the traditional meat; chicken versions are modern adaptations.
Vindaloo should be hot, tangy, and slightly sweet, with all three flavours in balance.
The curry tastes even better the next day after the spices have matured.
Kashmiri chillies provide the characteristic deep red colour without excessive heat.
About This Dish
Vindaloo is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Authentic Goan vindaloo gets its tanginess from vinegar, not tomatoes. - The name comes from the Portuguese dish "Carne de Vinha d'Alhos" (meat marinated in wine and garlic). - Pork is the traditional meat; chicken versions are modern adaptations. - Vindaloo should be hot, tangy, and slightly sweet, with all three flavours in balance. - The curry tastes even better the next day after the spices have matured. - Kashmiri chillies provide the characteristic deep red colour without excessive heat.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium