Authentic Goan Vindaloo Curry
Instructions
- 1
Toast the dried red chilies, cumin seeds, peppercorns, cloves, and cinnamon stick in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool completely.
- 2
Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
- 3
In a blender, combine the ground spices with garlic, ginger, and half the vinegar to make a smooth paste. Add a little water if needed.
- 4
Cut the pork into 2-inch cubes and marinate with the spice paste for at least 30 minutes, or preferably overnight in the refrigerator.
- 5
Heat oil in a heavy-bottomed pot over medium-high heat. Add the chopped onions and sauté until deep golden brown, about 10-12 minutes.
- 6
Add the marinated pork along with all the marinade to the pot. Cook on high heat for 5-6 minutes, stirring frequently to sear the meat.
- 7
Add turmeric powder and stir well. Pour in 480ml (2 cups) of water, remaining vinegar, jaggery, and salt.
- 8
Bring to a boil, then reduce heat to low, cover partially, and simmer for 60-75 minutes until the pork is tender and the sauce has thickened.
- 9
Stir occasionally and add more water if needed to prevent sticking. The final consistency should be a thick, clinging sauce.
- 10
Taste and adjust salt and vinegar for the characteristic tangy-spicy balance. Let rest for 10 minutes before serving.
Chef's Note
"The key to authentic vindaloo is the balance between heat and tang - don't be shy with the vinegar! For a milder version, reduce the chilies to 4-5. Traditionally made with pork, but you can substitute chicken or lamb. Always better the next day when the flavors have fully melded."
