Indian

Vindaloo

Name: Vindaloo
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs pork shoulder or chicken thighs (cubed); 1/4 cup white vinegar; 6 dried Kashmiri red chilies; 6 cloves garlic; 1 inch ginger; 1 tsp cumin seeds

A fiery, tangy pork or chicken curry from Goa, heavily spiced with garlic and vinegar.

90 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Make the Vindaloo Paste: In a spice grinder, combine the dried red chilies, garlic, ginger, cumin seeds, 1 tsp mustard seeds, 4 cloves, a piece of cinnamon, and the vinegar. Grind into a very smooth, fiery red paste.

2
Marinate: Coat the meat chunks entirely with the vindaloo paste and 1 tsp of salt. Cover and refrigerate for at least 4 hours, though overnight yields the best tangy flavor.
3
Sauté the Aromatics: Heat 3 tbsp oil in a heavy-bottomed pan over medium heat. Add 2 finely chopped onions and sauté for 10-12 minutes until they turn a dark caramel brown.
4
Brown the Meat: Add the marinated meat to the pan. Increase the heat to medium-high and sear the meat, stirring frequently, for 5-8 minutes until the raw smell of the vinegar cooks off and the paste darkens.
5
Slow Simmer: Pour in 1.5 cups of hot water (or pork/chicken stock). Bring to a boil, then reduce the heat to the lowest setting. Cover and simmer.
6
Finish: Cook for 45-60 minutes (longer for pork) until the meat is fork-tender and a rich layer of red oil floats on the surface. Add a pinch of sugar to balance the acidity before serving with rice.

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