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Spicy Indian Vindaloo with Tamarind and Pork

Name: Spicy Indian Vindaloo with Tamarind and Pork
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 600g pork shoulder, cut into 1-inch cubes; Tamarind paste, 2 tablespoons; White vinegar, 1 tablespoon; Garlic cloves, 4, minced; Ginger, 1-inch piece, grated; Turmeric powder, 1 teaspoon; Salt, 1 teaspoon; Chili powder, 2 teaspoons; Dried red chilies, 2; Coriander seeds, 1 tablespoon; Cumin seeds, 1 teaspoon; Black peppercorns, 6 whole; Cloves, 3; Cardamom pods, 3; Cinnamon stick, 1-inch stick; Vegetable oil, 3 tablespoons; Onions, 2 medium, finely chopped; Tomatoes, 2, chopped; Water, 1 cup; Fresh coriander leaves, chopped; Lime, 1, cut into wedges

Dive into the spicy and tangy depths of this fragrant Indian Vindaloo, a perfect balance of flavors that will surely tantalize your taste buds.

4.2(339 reviews)

·By Ethan Brooks·July 18, 2025

Spicy Indian Vindaloo with Tamarind and Pork — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Vindaloo Paste

For the Curry

For the Garnish

Nutrition

Per serving

Calories: 516 kcal
Protein: 31.75 g
Carbs: 14.25 g
Fat: 38 g
Fiber: 3 g

Whole recipe

Total

Calories: 2063 kcal
Protein: 127 g
Carbs: 57 g
Fat: 152 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
600g pork shoulder cut into 1-inch cubes	1440	120	0	110	0
Tamarind paste 2 tablespoons	30	0	8	0	1
White vinegar 1 tablespoon	0	0	0	0	0
Garlic cloves 4, minced	18	1	4	0	0
Ginger 1-inch piece, grated	5	0	1	0	0
Turmeric powder 1 teaspoon	8	0	1	0	0
Salt 1 teaspoon	0	0	0	0	0
Chili powder 2 teaspoons	12	1	2	1	1
Dried red chilies 2	6	0	1	0	0
Coriander seeds 1 tablespoon	15	1	3	1	2
Cumin seeds 1 teaspoon	8	0	1	0	0
Black peppercorns 6 whole	2	0	0	0	0
Cloves 3	7	0	1	0	1
Cardamom pods 3	5	0	1	0	0
Cinnamon stick 1-inch stick	3	0	1	0	0
Vegetable oil 3 tablespoons	360	0	0	40	0
Onions 2 medium, finely chopped	88	2	20	0	4
Tomatoes 2, chopped	44	2	10	0	2
Water 1 cup	0	0	0	0	0
Fresh coriander leaves chopped	1	0	0	0	0
Lime 1, cut into wedges	11	0	4	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Combine Ingredients
In a bowl, combine the pork cubes with all marinade ingredients.
2
Massage Marinade
Massage the marinade well into the pork pieces.
3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for best results.

Preparing the Vindaloo Paste

1
Toast Spices
Toast the dried chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, and cinnamon in a dry pan over medium heat.
Tip: Do not over-toast the spices, as they can turn bitter.
2
Grind Spices
Grind the toasted spices into a fine powder.
3
Form Paste
Mix the powdered spices into a paste with a little water.
Tip: Making the paste a day ahead enhances the flavors.

How to Make Spicy Indian Vindaloo with Tamarind and Pork

Total time: 4 h · Yields 4 servings

1
Building the Base
Heat oil in a large pot and sauté onions until golden brown.
2
Combining Flavors
Add tomatoes and cook until soft. Stir in the vindaloo paste and cook for another minute.
3
Finishing Touches
Add the marinated pork and water. Simmer until the meat is tender.