Vindaloo
Vindaloo traces its roots to carne de vinha d'alhos, a Portuguese dish of meat marinated in wine and garlic, brought to Goa along with Portuguese colonization. Once it reached the Indian coast, the wine was often replaced with palm vinegar, and local cooks added Kashmiri chilies, cumin, and other Indian spices, turning a tangy European dish into something entirely new, a spiced curry. Today vindaloo is one of the best known Goan dishes beyond the state's borders, though the version served in many Indian restaurants abroad is often far spicier and more simplified than the original Goan dish, which emphasizes the balance of tang and heat rather than heat alone. In Goan homes, the dish remains tied to festive meals and family cooking handed down through generations, where every recipe carries its own ratio of vinegar to chili.
Vinegar and garlic marinade
The meat marinates in a paste of vinegar, garlic, and ginger, a technique inherited from the old Portuguese carne de vinha d'alhos.
Fiery Kashmiri chili paste
Dried Kashmiri chilies, soaked and ground, give vindaloo its deep red color and characteristic heat without being overwhelming.
Slow-simmered, tender meat
The pork pieces cook slowly over low heat until tender enough to fall apart with a fork.
Tangy-hot balance, a Goan specialty
The final flavor is a balance of tang and heat, the signature of Goan cooking, usually served with steamed rice.
Ingredients 4 servings
- 800g pork shoulder, cubed
- 100ml white wine vinegar
- 8 cloves garlic
- 6-8 dried Kashmiri chilies, soaked
- 1 piece ginger
- 2 onions, chopped
- 1 tsp cumin seeds
- 1 cinnamon stick and 4 cloves
- 3 tbsp oil
How to make it
- 1Soak the Kashmiri chilies in warm water, then blend them with the vinegar, garlic, ginger, and whole spices into a smooth paste.
- 2Mix the pork thoroughly with the paste and let it marinate in the fridge for several hours, or ideally overnight.
- 3Heat the oil in a large pot and sauté the onions until well browned.
- 4Add the marinated pork along with all the paste, and let it sear lightly on every side.
- 5Pour in enough water to cover the meat, cover the pot, and let it simmer gently until the pork turns tender.
- 6Remove the lid toward the end, letting the sauce reduce and thicken slightly, and adjust the salt and a touch of sugar to taste.
- 7Let the vindaloo rest a few minutes before serving it hot with steamed rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
