Authentic Goan Vindaloo Curry
Ingredients
- • 900 g pork shoulder, cubed
- • 8 item dried red chilies
- • 5 g cumin seeds
- • 5 g black peppercorns
- • 4 item cloves
- • 1 item cinnamon stick
- • 10 cloves garlic
- • 30 g fresh ginger
- • 120 ml white vinegar
- • 300 g onions, finely chopped
- • 60 ml vegetable oil
- • 5 g turmeric powder
- • 15 g jaggery or brown sugar
- • 10 g salt
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
