9-pack-curry-connoisseur · blends · chicken · coastal · curries · lamb · pork · recipes ·

Mrs Balbir Singh's | Goan Vindaloo

Goan Pork Vindaloo Recipe by the Award-Winning Mrs Balbir Singh

Goan Vindaloo

Introduced to the coastal state of Goa in the 1500s by Portuguese sailors who travelled with their garlic-flavoured vinegar stew. Carne de Vinha d'alhos, or vindaloo, refers to meat cooked in wine and garlic. One of the most famous but also misrepresented Indian dishes, this version is packed full of its signature intense, tangy, garlicky and 'pickled pork' notes, and can be as hot or mild as you prefer.

Prep Time: 10mins | Cooking Time: 35mins

Category: Curries 

Recipe: 071

INGREDIENTS 

  • 450-500g Pork, cubed

  • 50g Oil

  • 1 Large Onion, thinly sliced

  • 35g Garlic Paste (or 12 large cloves of garlic, finely chopped)

  • 30g Ginger Paste (or peeled ginger, finely chopped)

  • 2 Green Chillies, split lengthwise (deseeded if you prefer less heat. See notes below for more heat).

  • 1 tsp Salt

  • 150ml Water

  • 1 tsp Sugar

  • 2 tbsp Cider Vinegar

  • 1 tbsp Tamarind Paste (see notes below)

  • 25g (10 level measuring teaspoons) Mrs Balbir Singh Goan Vindaloo Blend†

*Measurements refer to level measuring spoons 

NOTES:

  • If more heat is required leave the seeds in the green chillies and add 2 or more chopped red chillies, to taste.
  • Tamarind Paste: ensure this has above 45% of tamarind concentrate listed in its ingredients.
  • Equally good using or chicken, lamb, prawns, beef or a vegetarian/vegan alternative.
  • Allergen: Spice blend contains mustard seeds.

 

METHOD

Step 1:  

Heat the oil and fry the onions for approximately 9 minutes or until the onions are a browned.

 

Step 2:  

Add the pork, or chicken or whichever protein is being used and fry for 2-3 minutes to seal in juices.

 

Step 3: 

Add the sugar, salt, green chillies (and additional red chillies if using), ginger and garlic. Stir well to coat all the pork and add the water and cook covered on a low to medium for 10 minutes.

Step 4: 

Add the spice blend, vinegar and tamarind. Stir well until everything is incorporated into the sauce and cook covered on a low to medium for 5 minutes. Then uncover and cook for a final 2 minutes. Take off heat and let stand for 5 minutes before serving. 

 

To Serve:

Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.
 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)

Back to RECIPES