Vindaloo

Name: Vindaloo
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Cuisine: Goan Indian
Ingredients: – 500 grams pork serves as the main protein, commonly used and adaptable to beef, chicken, lamb, duck, or prawns for varied preferences; – 250 ml vinegar helps tenderize the meat during marination; – 6-8 cloves garlic minced essential for providing aromatic intensity and depth of flavor in the marinade; – Chili peppers to taste add heat and contribute antioxidants, adjusting quantity to control the dish’s spiciness; – 1 teaspoon mustard seeds offers a slight pungency and texture contrast in the spice blend; – 1 teaspoon cumin seeds contribute earthy, warm notes to the overall flavor profile; – 1 stick cinnamon provides a subtle sweetness and warmth during cooking; – 3-4 cardamom pods enhance the aromatic quality and complexity of the spices; – 3-4 cloves add a warm, aromatic element to the marinade and cooking process; – 2 tablespoons oil (vegetable or mustard oil) used for frying spices and meat, enriching the dish with moderate fats; – 1 tablespoon tamarind or other souring agents included to boost sourness and thicken the curry; – Salt to taste balances and enhances all flavors in the final dish; – 1 inch fresh ginger grated adds warmth and zest, complementing the garlic and spices; – 1 tablespoon paprika for color and mild sweetness, supporting the visual appeal and taste; – 3 dried red chilies provide additional heat and deepen the spicy profile

fromhomemadetasty.com homemadetasty.com/vindaloo-2

🌶️ Vindaloo is a flavorful and spicy curry that offers a perfect balance of heat and tanginess, making it a standout dish for spice lovers. 🍛 This traditional recipe lets you explore authentic Portuguese-Indian cooking methods, ideal for creating tender, richly marinated meat in a thick curry sauce.

1 hr 45 min

cook 1 hr

Goan Indian

5.0 (1)

Ingredients

Instructions

by chopping 500 grams of meat into bite-sized pieces, mincing garlic, and grating ginger; measure spices accurately for balanced flavors.
in hot oil over medium heat until fragrant, then add minced garlic, ginger, and other spices like cinnamon, cardamom, and cloves, sautéing until golden to release aromas.
, stirring constantly to avoid burning and enhance the dish’s antioxidants from spices.
to the pan, mixing thoroughly; cook on high heat for 5 minutes to sear and lock in flavors from the vinegar-based marinade.
, then reduce heat to low, cover, and simmer for 20-30 minutes until the meat is tender; add 1 tablespoon tamarind for extra sourness.
; for variations, check our grilled chicken recipe for ideas on protein adaptations.
with plain rice or flatbreads to balance the spicy heat and tangy intensity.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Fat Content: 25 g
Saturated Fat Content: 8 g
Carbohydrate Content: 10 g
Fiber Content: 3 g
Protein Content: 35 g
Cholesterol Content: 90 mg

Vindaloo

Ingredients

Instructions

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