Vindaloo Recipe – Indian Special
Vindaloo is a signature Goan curry recipe that delivers bold, fiery flavors with every bite. This spicy Indian curry combines meat—traditionally pork, but also lamb or chicken—with aromatic spices, vinegar, and tomatoes to create a tangy curry that warms the soul. Loved across India and by curry enthusiasts worldwide, this traditional Vindaloo offers a perfect balance of heat, acidity, and deep spiced flavors. Serve it hot with steamed rice, naan, or paratha for a complete aromatic Indian dish experience.
- Prep Time25 min
- Cook Time45 min
- Total Time1 hr 10 min
Vindaloo Ingredients:
- 500g (1 lb) meat (pork, lamb, or chicken), cut into cubes
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2–3 garlic cloves, minced
- 1-inch piece ginger, minced
- 2–3 tbsp vindaloo paste (or homemade spice mix: chili, cumin, coriander, turmeric, cinnamon, cloves)
- 2 tbsp white vinegar
- 1 can (400g) chopped tomatoes
- 1 cup water or stock
- 1–2 tsp sugar (optional, to balance acidity)
- Salt, to taste
- Fresh coriander, for garnish
Vindaloo Instructions:
Marinate meat with vindaloo paste and vinegar for 1–2 hours.
Heat oil in a heavy pan; sauté onions until soft and golden.
Add garlic and ginger; cook for 1–2 minutes until fragrant.
Add marinated meat; brown on all sides.
Stir in chopped tomatoes, water or stock, and optional sugar.
Cover and simmer on low heat for 35–40 minutes until meat is tender and sauce thickened.
Adjust seasoning with salt and chili if needed.
Garnish with fresh coriander and serve hot with rice or naan.
Recipe Notes :
Spice Level: Modify chili content to achieve your preferred heat intensity.
Meat Alternatives: Pork is traditional, but lamb or chicken works well for variety.
Make Ahead: Vindaloo develops deeper flavor when prepared a day in advance.
Serving Ideas: Serve with steamed basmati rice, naan, or paratha for a satisfying meal.
Sauce Tip: Simmer gently to thicken the rich Indian sauce and meld flavors.
