Vindaloo is a Portuguese-inspired Goan curry, famous for its intense heat and tangy-sour flavor, derived from vinegar, chiles, and bold spices. It is traditionally made with pork, but often chicken or beef is substituted.
Ingredients
| Component | Quantity | Notes |
| Pork Shoulder (or Chicken) | 2 lbs (1 kg) | Cubed. |
| White Wine Vinegar | 1/2 cup | The source of tanginess. |
| Dried Red Kashmiri Chiles | 10-15 | Soaked and purรฉed (for color and mild heat). |
| Garlic Cloves | 10 | |
| Ginger | 2-inch piece | |
| Cumin Seeds | 1 tbsp | Toasted and ground. |
| Mustard Seeds | 1 tsp | Toasted and ground. |
| Turmeric Powder | 1 tsp | |
| Cinnamon Stick | 1 | |
| Oil | 2 tbsp |
Instructions
- Make the Vindaloo Paste: Soak the dried chiles in hot water for 20 minutes, then drain. Blend the chiles with the garlic, ginger, cumin, mustard seeds, turmeric, and white wine vinegar until a smooth, thick paste forms.
- Marinate: Coat the cubed pork/chicken thoroughly with the vindaloo paste. Marinate in the refrigerator for at least 6 hours, or preferably overnight.
- Cook the Curry: Heat the oil in a large pot. Add the cinnamon stick and cook for 30 seconds. Add the marinated meat (scraping any paste from the bowl) and cook over medium-high heat until the meat is browned on all sides.
- Simmer: Reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours (for pork) or 30-40 minutes (for chicken), stirring occasionally. The meat should be fork-tender and the sauce should be thick and dark red.
- Serve: Adjust salt and vinegar to taste. Serve hot with Basmati rice and cooling raita.
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