Date Category Recipes

Although this is the more traditional Vindaloo dish, most Punjabi restaurants and others tend to make a red Vindaloo sauce with tomatoes, and using chicken, turkey, or lamb with potatoes. This dish however originated in Goa, and I've tried to reproduce it faithfully to the original here.

Curry Powder Ingredients

  • tsp: Teaspoon
  • tbls: Tablespoon
Ingredient Measure (for 1kg Pork) Notes
Cumin Seed 2 tsps
Black Peppercorn 1 tsp
Cardamom Seed 1 tsp
Mustard Seed 2 tsps yellow or brown
Cinnamon 2 sticks
Fenugreek 1 tsp
Coriander Seed 1 tbls

For best results, toast the seeds in a pan, and then use a blender or mill to pulverize them together with the cinnamon. When you have as fine a powder as you can manage, stir in the turmeric set it aside.

If using pre-ground powder, it's usually easier to add it directly to the curry base while frying (see below).

Curry Base

A curry base typically consists of blended onion, ginger, and spices. This dish is no exception. I tend to go with a garlic-to-ginger ratio by weight of 3:4, or even 4:5. For one kilo of pork you'll want about 200g of base.

Ingredient Measure (for 1kg Pork) Notes
Garlic 80g about 1 small head
Ginger 100g peeled and sliced
Green Chilis to taste about 5-6 small thai chilis or 2 habeñeros
White Onion 500g chopped
White Vinegar 5 tbls 10% vinegar; in DE we have 25% vinegar, so I mix one tbls with 4 tbls water
Salt 1 tsp to taste; can add more later
Brown Sugar 1 tsp to taste; can add more later
Turmeric 1 tsp let me know if you ever use fresh turmeric instead
Ghee 2 tbls or as needed

Peel and chop the garlic and ginger. In a wide-bottomed pot or pan, sautee the onions and ginger in ghee (clarified butter) or vegetable oil until the onions are close to translucent. Try not to brown them too much, as this will affect the final color. Add the garlic, peppers, turmeric, brown sugar, and salt to fry together. When ready, puree the ingredients together with the vinegar, and add the spice mixture. You can add a little water to the blender as needed to help things mix.

Preparing the Vindaloo

The choice of cut is important. A good vindaloo should use fatty pork, to add savor. Neck cuts are marbled well, but my go-to cut is shoulder, which has a layer of fat that can be cubed on its own and takes the place of the potatoes added to Punjabi versions of this dish.

  1. Dice 1 kilogram of fatty pork into 2cm / 1 inch cubes, leaving the fat attached to the meat whenever possible
  2. Heat a pan with ghee and brown the pork cubes (may require transferring portions to and from a bowl, depending on quantity and pan size)
  3. In the pan directly, or after transferring to a pot, add the curry base to the browned pork
  4. Bring the curry up to a slow bubble, then continue to cook or simmer at low heat for one hour

Serve over basmati rice with youghurt. For flair, sprinkle some fresh coriander and top and a bit of indian Mango or mixed pickle (recommend: Patak's)