Vindaloo is a Goan specialty, brought to India by the Portuguese. Unlike many Indian curries, it does not use yogurt or cream. It is defined by its intense, tangy-hot flavor profile achieved by marinating meat (usually pork) in a sharp mixture of vinegar, dried red chilies, garlic, and spices.

Prep Time	Cook Time	Serves
12 hours (Marinating)	1 hour 45 minutes	4

Ekspor ke Spreadsheet

Part A: Ingredients

For the Vindaloo Spice Paste

• 15-20 Dried Kashmiri Red Chilies (or a mix of Kashmiri and hotter chilies like Arbol)
• 1 Tbsp Black Peppercorns
• 1 Tbsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1-inch stick Cinnamon
• 4-5 Cloves
• 6-8 large cloves Garlic
• 2-inch piece Ginger
• 1/4 cup White Wine Vinegar (or Cane Vinegar)
• 1 tsp Turmeric Powder
• 1 tsp Salt

For the Curry

• 1.5 lbs Boneless Pork Shoulder (or Chicken/Beef), cut into 1-inch cubes
• 2 Tbsp Vegetable Oil or Ghee
• 1 large Red Onion, thinly sliced
• 1 Tbsp Sugar (to balance the acidity)
• 1 cup Water or Stock

Part B: Instructions

Step 1: Prepare the Vindaloo Paste (The Key Flavor)

1. Lightly toast the dried chilies, peppercorns, cumin, mustard seeds, cinnamon, and cloves in a dry skillet for 2 minutes until fragrant.
2. Transfer the toasted spices to a blender or spice grinder. Add the garlic, ginger, vinegar, turmeric powder, and salt.
3. Blend, adding a tablespoon of water if necessary, until a thick, smooth, deep-red paste is formed.

Step 2: Marinate the Meat (Overnight)

1. Place the cubed pork (or other meat) in a bowl. Pour the entire Vindaloo paste over the meat and mix thoroughly until every piece is coated.
2. Cover and refrigerate for a minimum of 4 hours, but preferably 12 to 24 hours. The vinegar acts as a tenderizer and allows the flavor to fully penetrate the meat.

Step 3: Cook the Curry Base

1. Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the thinly sliced red onion and cook for 8-10 minutes until they are soft and beginning to caramelize.
3. Add the marinated pork (along with all the paste) to the pot. Stir well and sear the meat for 5-7 minutes.

Step 4: Slow Simmer

1. Add the water or stock and the sugar. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting.
2. Cover and simmer gently for 1 hour 30 minutes, or until the pork is very tender. Stir occasionally to ensure the meat does not stick to the bottom.
3. The final curry should be thick, glossy, and highly pungent, with the oil separating on the surface.

Step 5: Serve

• Serve the Vindaloo hot with steamed white rice or sannas (Goan steamed rice cakes) to soak up the intense, sour, and spicy sauce.