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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.

4.8(0 reviews)

·By Troy·July 18, 2025

Spicy Indian Vindaloo with Tamarind and Pork

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.

Chef's Tips

Frequently asked questions

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Preparation

Marinating the Pork

Combine Ingredients

Massage Marinade

Refrigerate

Preparing the Vindaloo Paste

Toast Spices

Grind Spices

Form Paste

How to Make Spicy Indian Vindaloo with Tamarind and Pork

Building the Base

Combining Flavors

Finishing Touches

Chef's Tips

Frequently asked questions

Explore more from TastyFood