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Vindaloo originates from the Indian state of
Goa, around two hundred miles south of Bombay. Goa was
originally colonised by the Portugese who brought their
language and Christian religion with them. The name
translates roughly as meat cooked in wine (or vinegar).
In UK curry houses this dish is often very hot and fiery,
however this authentic recipe has a very aromatic and
subtle taste. Everyone I have served it to has loved
it, I hope that you do too.
2 teaspoons whole
3 hot dried red
1 teaspoon black
1 teaspoon of
cardamom seeds (taken from the pods)
3 inch stick of
2 teaspoons black
1 teaspoon fenugreek
tablespoons white wine vinegar
2 teaspoons salt
1 teaspoon light brown sugar
tablespoons vegetable oil
2 medium onions peeled and sliced into rings
3 tablespoons water
/ Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water
2 lbs of pork shoulder, diced and trimmed of excess
1 tablespoon ground coriander
1/2 teaspoon turmeric
make the Vindaloo paste as follows:
together all the spices for the Vindaloo paste, then
add the vinegar, salt and sugar and mix well.
the vegetable oil in an ovenproof casserole dish over
medium-hot heat. Then fry the onions, stirring often,
until they turn dark brown and become crisp.
the onions from the casserole and place them on a
paper towel to absorb the excess oil.
the onions in a blender with 3 tablespoons of water
and blend together into a smooth paste.
the onion paste together with the ground spices and
vinegar to make the Vindaloo paste. This can be prepared
in advance and kept cool.
make the ginger / garlic paste:
the ginger and garlic together in a food processor
with a little water until it is a purée.
the meat to the oil left in the casserole after frying
the onions. Turn up the heat to medium-hot, then batch
fry all the diced pork, setting aside when lightly
the temperature to medium and put the ginger / garlic
paste into the casserole. Fry for a few seconds while
the Additional Spices (turmeric and ground coriander).
Continue frying and stirring for a few more seconds.
the meat and its juices to the casserole, then add
the Vindaloo paste and stir it all together.
half a pint of water, stir again and bring to the
the temperature down and simmer the Vindaloo with
the lid on for at least one hour. Alternatively, cook
it in the oven for at least an hour and a half at
160ºC until the meat is tender. Stir the mixture
frequently, adding a little water if necessary to
ensure it does not dry out.
Vindaloo can be prepared a day or two in advance and
left in a cool place. This allows the spices to fuse
together creating an even more aromatic dish.
like to serve Vindaloo with basmati rice and a spinach
/ potato curry (saag aloo).
4 to 6