Vindaloo (Spicy Indian Curry) Recipe
If you're searching for the best and most authentic Indo Vindaloo recipe, you've come to the right place! This delicious dish is known for its bold flavors, aromatic spices, and perfect balance of heat and tang. Whether you're a beginner or a seasoned cook, our easy and quick guide will show you how to make a homemade Vindaloo that's both simple and tasty. With carefully selected ingredients and expert tips, you'll discover the secrets to creating a mouthwatering meal that's sure to impress. Dive into this recipe and experience the true essence of Indo cuisine with every bite!
Ingredients
Instructions
Cook Time: 1 hour 55 minutes
Prep Time: 25 minutes
2 lbs boneless pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 large yellow onion, finely chopped
6 garlic cloves, minced
2-inch piece fresh ginger, peeled and grated
2 tbsp tomato paste
1/2 cup apple cider vinegar
1/2 cup water
2 tsp kosher salt
1 tbsp brown sugar
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp smoked paprika
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 1/2 tsp cayenne pepper (adjust to taste)
2 dried red chilies, crushed
1/2 cup chopped fresh cilantro (for garnish)
Combine the garlic, ginger, tomato paste, apple cider vinegar, ground turmeric, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground cloves, ground black pepper, cayenne pepper, and crushed dried red chilies in a blender or food processor. Blend until a smooth paste forms, adding a splash of water if needed to help blend.
Place the pork cubes in a large bowl. Pour the vindaloo paste over the pork, add 1 teaspoon of kosher salt, and mix thoroughly to coat all the pieces. Cover and refrigerate for at least 2 hours, preferably overnight, to marinate.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is soft and golden brown, about 8-10 minutes.
Add the marinated pork along with all the marinade to the pot. Stir well to combine with the onions and cook for 5-7 minutes, allowing the pork to brown slightly on all sides.
Pour in the remaining 1 teaspoon of kosher salt, brown sugar, and 1/2 cup water. Stir to combine, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally to prevent sticking.
Uncover the pot and continue to simmer for another 20-30 minutes, or until the pork is very tender and the sauce has thickened to your liking. Taste and adjust salt, sugar, or cayenne for heat as needed.
Turn off the heat and let the vindaloo rest for 10 minutes. Garnish with chopped fresh cilantro before serving.
Estimated Calories: 340, Servings: 4
Combine the garlic, ginger, tomato paste, apple cider vinegar, ground turmeric, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground cloves, ground black pepper, cayenne pepper, and crushed dried red chilies in a blender or food processor. Blend until a smooth paste forms, adding a splash of water if needed to help blend.
Place the pork cubes in a large bowl. Pour the vindaloo paste over the pork, add 1 teaspoon of kosher salt, and mix thoroughly to coat all the pieces. Cover and refrigerate for at least 2 hours, preferably overnight, to marinate.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is soft and golden brown, about 8-10 minutes.
Add the marinated pork along with all the marinade to the pot. Stir well to combine with the onions and cook for 5-7 minutes, allowing the pork to brown slightly on all sides.
Pour in the remaining 1 teaspoon of kosher salt, brown sugar, and 1/2 cup water. Stir to combine, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally to prevent sticking.
Uncover the pot and continue to simmer for another 20-30 minutes, or until the pork is very tender and the sauce has thickened to your liking. Taste and adjust salt, sugar, or cayenne for heat as needed.
Turn off the heat and let the vindaloo rest for 10 minutes. Garnish with chopped fresh cilantro before serving.
