The BEST Goan Pork Vindaloo | Holiday Favourites
Pork Vindaloo is an iconic Goan dish, marinated in aromatic spices, slow cooked to perfection and loved by one and all. Vindaloo is the perfect dish for the festive season and will make a delicious addition to your table this year!
Full Recipe:
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How to cook vindaloo chicken | Vindaloo recipe
This is the Mind-Blowing VINDALOO recipe!!!
Portuguese invented Vindaloo, Goanese cooked Vindaloo and the World loved this Vindaloo.
This Portuguese dish, 'Carne-de-Vinha D' alhos has taken the hot curry lovers by a storm. The dish has had a legendary journey and has evolved with the local flavours of Goa, Konka, Kerala and other parts of India.
The most sought after recipe of all time has delectable notes of heat, sourness and freshness. A perfectly balanced Vindaloo will not burn your taste buds and the rustic flavours will make you DROOL all over it.
Recipe
Serves 3-4
1kg Chicken curry cuts with bones/boneless
300g onions sliced
30g fresh ginger roughly chopped
40g garlic cloves
60ml white wine vinegar
30g fresh tamarind pulp
4-5 fresh green chillies (you can adjust to your own taste)
2 tsp red chilli powder
1 tsp turmeric powder
2'' cinamon sticks
1 tsp mustard seeds
10-12 fresh curry leaves (optional)
1 tsp sugar
Salt to taste
Hot water as required
Vindaloo Spice Mix
1 tsp mustard seeds
2 tsp black peppercorns
3 tsp cumin seeds
1/2 tsp cloves
6-7 hot dried red chillies
How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe
How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe | Authentic Beef Vindaloo Recipe | Pressure Cooker Beef Vindaloo
“Vindaloo” is very often made with pork, though any meat is good for vindaloo. Try it with pork, lamb, beef, chicken, even potato and/or chickpeas for a vegetarian version.
“Vindaloo” originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish. Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave for.
This beef vindaloo recipe is always a popular curry dish. There are many versions of Beef Vindaloo, but to each his own. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
So here's this mouthwatering beef vindaloo curry to tantalize your tastebuds !!
From my kitchen to your’s !!
Happy Cooking !!
Ingredients :
600 gms Beef (cut into medium size cubes)
10 large sized Kashmiri Red Chillies
1 tsp Coriander Seeds
10 to 12 Peppercorns
½ tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
4 to 5 Cloves
2 to 3 sticks Cinnamon
1 inch Ginger (roughly chopped)
10 large cloves Garlic
½ tsp Jaggery (as per taste)
½ tsp Turmeric Powder
2 to 3 tbsp Vinegar (depends on the tartness you like so use as per taste)
½ cup Water (for grinding)
200 ml Water (use after rinsing the grinder jar)
3 tbsp Vegetable Oil
2 medium sized Onion (finely chopped)
200 ml Water (use after rinsing the marinated bowl)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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Lamb Vindaloo being cooked by Richard Sayce at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at plus see below for links to order) ***
Bhaji Fresh Takeaway, Warrington, December 2021
Lamb Vindaloo - I (Richard Sayce) am at Bhaji Fresh again cooking a very hot Vindaloo to Chef Abdul's recipe. This version is essentially a Madras curry with more chilli powder in it. It's far from the authentic Indian vindaloo, but very delicious not to mention super hot!
I have a Vindaloo recipe in my book Curry Compendium, ideal for cooking at home. I also made a YouTube recipe video:
This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos:
For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking:
My Mix Powder Recipe:
My Base Gravy Recipe:
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
For more information on British Indian Restaurant cooking, including my books and videos, please visit
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at
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RESTAURANT STYLE SPICY PANEER VINDALOO MASALA GRAVY | VINDALOO RECIPE
How To Make Paneer Vindaloo Recipe - How To Make Vindaloo Masala - Restaurant Style Vindaloo Recipe
Vindaloo created in the Portuguese - Indian colony Of Goa, was generally made with pork but I am making a meatless version today using paneer. You can use tofu if you are no a vegan diet. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies like I did and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients for making paneer vindaloo - Serves 9 to 10
For making Vindaloo Masala -
* 2 kashmiri red chillies deseeded and soaked in hot water for sometime until they turn plump. You can use more chillies if you like it really spicy. 2 to 4 chillies will make it mild. If you do not have kashmiri red chillies then you can use 1 heaped tablespoon of kashmiri red chilli powder (adjust the proportion according to your preference). Or you can use a combination of 1 teaspoon of cayenne pepper and 1 tablespoon of paprika (in that case do not add anymore paprika as stated later on in the ingredient list)
* 1 teaspoon whole cumin seeds (jeera)
* 1 tablespoon coriander seeds (dhania)
* 1/2 teaspoon whole black peppercorns (kali mirch)
* 10 fenugreek seeds (methi) - optional but it gives a nice flavor
* little less than 1/2 teaspoon yellow/black mustard seeds
* 1 inch length cinnamon stick
* 4 cloves
* 4 green cardamoms
* 1 tablespoon paprika
* 1/2 teaspoon turmeric powder (haldi)
* 12 large garlic cloves or 1 whole head of garlic
* 1 inch length ginger
* 1/4 th cup or 4 tablespoons of any vinegar. Use tamarind pulp if you are allergic to vinegar.
* 1 large tomato. Use one more tablespoon of vinegar if not using tomato
For the vindaloo gravy -
* 185 gm or 1 large onion
* 1 heaped tablespoon sugar. Add more if required.
* 2 teaspoons salt or as per taste
* 800 gm paneer / firm tofu
* 1 cup of hot water. Can use more if you want more gravy but do not add too much as that dilute the flavor.
This curry gets better with time so please serve it the next day if possible. It stays good in the refrigerator for 5 to 6 days or you can even freeze it. Serve it with naan/paratha/tandoori roti/rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special
Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe 'vino de alhos' where 'vino' refers to (wine) vinegar and 'alho' is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.
This particular recipe comes from the book 'Curry: A Tale of Cooks and Conquerors' by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.
Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.
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View the FULL RECIPE at
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