Vindaloo is a famous Goan curry, historically influenced by the Portuguese dish carne de vinha d’alhos (meat marinated in wine and garlic). Today’s Vindaloo is known for its intense heat (aloo means potato, but the key is the sourness from vinegar and a complex chili paste.

Prep Time	Cook Time	Serves
30 minutes + 4 hours (Marinating)	1 hour 30 minutes	6

Ekspor ke Spreadsheet

Part A: Ingredients

• Meat: 2.5 lbs Pork Shoulder (cut into 1-inch cubes—traditional) or Chicken.
• Vindaloo Paste: 10-15 Dried Red Chilies (Kashmiri or spicy variety), 1/4 cup White Wine Vinegar, 1-inch Ginger, 1 whole head Garlic (peeled), 1 tsp Cumin Seeds, 1 tsp Mustard Seeds, 1 tsp Turmeric, 1 tsp Black Peppercorns.
• Curry Base: 2 Tbsp Oil, 1 large Onion, finely minced.
• Finish: 2 medium Potatoes, cut into 1-inch cubes (optional), 1 cup Water or Stock, Salt.

Part B: Instructions

Step 1: Make the Vindaloo Paste (Crucial Step)

1. Soak the dried red chilies in hot water for 20 minutes to soften. Drain.
2. Blend the soaked chilies with the vinegar, ginger, garlic, cumin seeds, mustard seeds, turmeric, and peppercorns until a very smooth, bright red paste forms.

Step 2: Marinate the Meat

1. Toss the pork or chicken cubes with the entire Vindaloo Paste.
2. Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the vinegar to tenderize the meat.

Step 3: Cook the Curry Base

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the minced onion and sauté for 8-10 minutes until soft and golden brown.
2. Add the marinated meat (scraping any remaining paste from the bowl) to the pot. Sear the meat for 5-7 minutes.

Step 4: Simmer and Finish

1. Add the water or stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the meat is nearly tender.
2. If using, add the potato cubes and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are cooked and the meat is falling-apart tender.
3. The sauce should be thick and glossy. Taste and adjust salt and tanginess (add more vinegar if desired).

Step 5: Serve

• Serve the Vindaloo hot, traditionally with plain steamed rice or Goan bread (pao). The flavor deepens the next day.