Spicy Goan Vindaloo with Tamarind and Masala
This traditional Goan dish combines juicy pork with a tangy tamarind and fiery masala sauce for a memorable Indian culinary experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Mix Marinade
Mix ginger-garlic paste, vinegar, turmeric, and salt.
- 2
Apply to Pork
Add to pork cubes and mix well.
- 3
Chill
Chill for at least 2 hours or overnight for best results.
Tip: Ensure the pork is thoroughly marinated for optimal flavor absorption.
Preparing the Tamarind Paste
- 1
Soak Tamarind
Soak tamarind in hot water for 15 minutes.
Tip: For more heat, add a few more Kashmiri chilies to the masala.
- 2
Extract Paste
Strain to extract juice, discarding solids.
How to Make Spicy Goan Vindaloo with Tamarind and Masala
Total time: 4 h 40 min · Yields 6 servings
- 1
Masala Grinding
Dry roast spices and blend into a smooth paste.
- 2
Sauté Base
Sauté onions until golden, then add tomatoes and cook until soft.
- 3
Curry Assembly
Combine pork, tamarind, masala, sugar, and simmer until meat is tender.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I substitute the pork?
Yes, chicken or beef can be used as alternatives.
Is there a non-spicy version?
Reduce the number of Kashmiri chilies for a milder flavor.
Can I make this dish vegetarian?
Substitute pork with potatoes or paneer for a vegetarian variant.
How do I reheat the Vindaloo?
Reheat gently on a stove over low heat until warmed through.
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