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 several days to prepare.
equipment
- large glass bowl
- small frypan
- small bowl
- wide pan with lid
- slotted spoon
ingredients
- 800 g pork - diced into large pieces, see notes
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
for serving
- 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, allow to cool, then grind into a fine powder.
- Place the ground spices 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 a wide 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 mustard seeds and curry leaves 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 a cup of water to the pan and bring to a gentle simmer. Cover and leave to cook for about 2 hours, stirring every 30 minutes, until the pork is tender.
- Remove the lid and increase the heat to high. 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
Dice the pork into 4cm (1 ½ inch) pieces.
Be aware that you need to start this dish well in advance of serving it. There are two 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 20 September 2026
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