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.

Spicy Goan Vindaloo with Tamarind and Masala

Name: Spicy Goan Vindaloo with Tamarind and Masala
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 kg pork shoulder, cubed; 2 tbsp ginger-garlic paste; 1/2 cup vinegar; 1 tsp turmeric powder; Salt to taste; 50 g tamarind pulp; 1 cup hot water; 6 dried Kashmiri red chilies; 1 tbsp black peppercorns; 1 tbsp cumin seeds; 1 tsp mustard seeds; 1 tsp cinnamon powder; 4 cloves; 3 tbsp oil; 2 large onions, finely chopped; 2 tomatoes, chopped; 1 tbsp sugar

A Fiery Indian Curry with a Tangy Twist

This traditional Goan dish combines juicy pork with a tangy tamarind and fiery masala sauce for a memorable Indian culinary experience.

3 h 30 min
6
Intermediate

Ingredients

For the Marinade

1 kg pork shoulder, cubed

2 tbsp ginger-garlic paste

1/2 cup vinegar

1 tsp turmeric powder

Salt to taste

For the Tamarind Paste

50 g tamarind pulp

1 cup hot water

For the Vindaloo Masala

6 dried Kashmiri red chilies

1 tbsp black peppercorns

1 tbsp cumin seeds

1 tsp mustard seeds

1 tsp cinnamon powder

4 cloves

For the Main Dish

3 tbsp oil

2 large onions, finely chopped

2 tomatoes, chopped

1 tbsp sugar

Preparation

Marinating the Pork

Mix Marinade

Mix ginger-garlic paste, vinegar, turmeric, and salt.

Apply to Pork

Add to pork cubes and mix well.

Chill

Chill for at least 2 hours or overnight for best results.

Ensure the pork is thoroughly marinated for optimal flavor absorption.

Preparing the Tamarind Paste

Soak Tamarind

Soak tamarind in hot water for 15 minutes.

For more heat, add a few more Kashmiri chilies to the masala.

Extract Paste

Strain to extract juice, discarding solids.

Cooking Process

Masala Grinding

Dry roast spices and blend into a smooth paste.

Sauté Base

Sauté onions until golden, then add tomatoes and cook until soft.

Curry Assembly

Combine pork, tamarind, masala, sugar, and simmer until meat is tender.

Plating & Serving