vindaloo
Vindalu is a traditional Goan dish. It is hot with complex layers of flavours. First the pork, then the chilli, vinegar, and garlic, and then the aromatic spices over that. Note that this recipe takes at least several days to prepare.
equipment
- wide pan with lid
ingredients
- 800 g pork - cut into 5cm cubes
first marinade
- 1 tsp salt
- 12 cloves garlic - minced
- 1 cup brown vinegar
second marinade
- 20 dried Kashmiri chillies
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 3 black cardamom pods - broken open
- 1 tsp fenugreek seeds
- 5 cloves
- 1 stick cassia
- 10 black peppercorns
- 1 tsp ground turmeric
- 1 tsp jaggery
for the gravy
- 3 tbsp gingelly oil - see notes
- 12 cloves garlic - finely sliced
- 1 tsp black mustard seeds
- 12 curry leaves
- 1 brown onion - finely chopped
- ½ tsp salt
- 40 g ginger - finely chopped
- 3 red chillies - finely chopped
- 250 ml water
to serve
- 1 tsp garam masala
- 1 cup coriander leaves
instructions
first marination
- Place the pork into a glass bowl. Sprinkle with salt and minced garlic and mix well to coat. Add the brown vinegar and mix well. Cover and refrigerate for 48 hours.
second marination
- For the second marinade, place all the second marinade spices except the turmeric and jaggery in a dry frying pan over medium heat and fry for two minutes, or until they become fragrant. Remove from heat and allow to cool.
- Grind the cooled spices to a fine powder. Place into a small bowl and add the turmeric and jaggery. Drain the vinegar marinade into this bowl and mix well to make a smooth paste, adding a little more vinegar if required.
- Pour the paste over the pork and mix well to completely cover each piece of pork. Cover and refrigerate for 48 hours.
to cook
- Remove marinated pork from the refrigerator before cooking and allow it to come to room temperature.
- Heat the oil in the pan over low heat. When hot, add the garlic slices and allow to cook gently, stirring often, for about five minutes or until soft, translucent, and highly aromatic, but not browned. Take care not to burn the garlic. Using a slotted spoon, remove the garlic from the pan and set aside.
- Add the curry leaves and mustard seeds to the oil in the pan. When the mustard seeds begin to pop, add the chopped onions and salt. Mix well, then increase the heat and fry for about five minutes until the onions are soft and translucent.
- Add the ginger and chilli and fry for another five minutes.
- Add the pork with its marinade and the water to the pan and bring to a gentle simmer. Cover, and leave to cook for about 90 minutes, stirring occasionally, until the pork is tender.
- Remove the lid and turn up to high heat. Stir in the reserved garlic slices. Cook for another 15 minutes, stirring frequently until the gravy has reduced, is thick, and just covers the meat.
to serve
- Transfer to a warmed serving dish, sprinkle with garam masala and coriander leaves and serve.
notes
- Be aware that you need to start this dish well in advance of serving it. There are two sets of two-day marination periods.
- Gingelly oil is Indian sesame oil. It is very different from the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.
- Vindaloo is made with pork. No pork, no vindaloo.
private notes
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nutrition
Serving: 225 g | Calories: 732 kcal | Carbohydrates: 21 g | Protein: 38 g | Fat: 54 g | Saturated Fat: 17 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 26 g | Cholesterol: 144 mg | Sodium: 1312 mg | Potassium: 985 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 1410 IU | Vitamin C: 121 mg | Calcium: 132 mg | Iron: 4 mg
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Printed on 22 July 2026
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