~724 cal · 63g protein · 12g carbs · 46g fat (estimated, per serving)
🍽️
Dark red pork curry glistening with oil and spice
🇮🇳 Goa
Vindaloo comes from the Portuguese carne de vinha d’alhos — "meat in wine and garlic" — reinvented in Goa with palm vinegar and Kashmiri chilies. The bottled-heat version abroad misses the point: real vindaloo is about the sharp tang of vinegar as much as the burn.
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Make it yours
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lbs pork shoulder, cubed
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10 dried Kashmiri chilies
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1/3 cup palm or cider vinegar
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10 cloves garlic
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2-inch piece ginger
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1 tbsp cumin
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1 tbsp coriander
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6 cloves
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1 stick cinnamon
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1 tsp peppercorns
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2 onions
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1 tsp sugar (a small balancing amount)
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1/4 cup neutral oil
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for 4 steamed rice or pao bread, to serve
Instructions
1
Soak the chilies in hot water, then grind with the garlic, ginger, whole spices, and vinegar into a smooth vindaloo paste.
2
Marinate the pork (or jackfruit and potatoes) in the paste at least 2 hours, ideally overnight.
3
Fry the onions golden in oil; add the marinated pork with all its paste and sear.
4
Add water to nearly cover and simmer 45 minutes (20 for the plant version), until the pork is tender and the oil rises red.
5
Balance with the sugar and salt — it should be equal parts fiery and sharp. Serve with rice, and know it’s even better tomorrow.
Goan Portuguese-Indian tradition.
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🌏 While it simmers — know your destination
📍
Goa. A Portuguese-Indian coast that made vinegar and chili sing.
🗺️
India. A subcontinent where every state is its own food country.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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