Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Pork Vindaloo served with rice and fresh coriander
Fiery red Goan pork vindaloo curry garnished with fresh coriander

Goan pork vindaloo curry

Author: Flavelo
Recipes Main Courses
Vindaloo is the result of a fascinating cultural fusion. Portuguese sailors took the recipe for 'Carne de Vinha d'Alhos' (meat in wine and garlic marinade) to Goa. The locals swapped the wine for vinegar and added their own spices (chilli, ginger, cardamom). The result is a fiery, sour, deep-flavoured curry that is much more than just 'hot meat'.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian (Goa)

Ingredients

Equipment Needed

  • Large saucepan or wok
  • Food chopper or mortar (for the paste)

Instructions

1 ✓

Vindaloo paste: Crush the garlic, ginger, chilli, turmeric, cumin, garam masala, and vinegar (in a mortar or chopper) into a thick paste.

Tip: Vinegar helps dissolve and 'open up' the flavours of the spices, as well as tenderising the meat later.
2 ✓

Marinating: Mix the meat with the spice paste. Let stand for at least 20 minutes (but overnight is better).

Tip: The acidic environment gets the spices between the meat fibres.
3 ✓

Base: Heat oil and fry the onion to a dark golden brown.

Tip: Thorough caramelisation of the onion gives the curry a sweet base.
4 ✓

Browning meat: Add the marinated meat (together with the paste). Fry for a few minutes until it starts to smell fragrant.

Tip: Be careful, spices burn easily, stir continuously!
5 ✓

Cooking: Pour in the coconut milk (or water). Add salt. Cook covered on a low flame for approx. 45-60 minutes until the meat is tender.

Tip: Coconut milk softens the strength of the vinegar and chilli. The original recipe is often water-based and just cooks down in the fat, but the coconut version is silkier.
6 ✓

Serving: Serve with Basmati rice, which soaks up the juices.

Tip: A spoonful of yoghurt on top helps cool the fire.

Recipe FAQ

Too hot.
Coconut milk dulls its strength. If it's still too much, a little sugar or more potatoes (which absorb the spice) can help.
Not thick enough.
Cook uncovered at the end so the excess water evaporates.

Ingredients

  • 600 g Pork (shoulder, diced)
  • 3 tbsp Vinegar (cider vinegar or wine vinegar)
  • 4 cloves Garlic
  • 3 cm Fresh ginger
  • 1 tsp Chilli powder (to taste)
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Garam Masala
  • 2 heads Onion (chopped)
  • 200 ml Coconut milk (or water, if you want an authentic, drier version)
  • 3 tbsp Oil