Looking for the best vindaloo curry around? Here you go!
I’ve been lucky to have met and learned from so many talented chefs over the years. It’s been a dream come true for me. To be able to learn such amazing recipes like this vindaloo recipe has made food blogging fun.
I learned this authentic and delicious vindaloo curry recipe when I was invited by Majinder Singh Sarai to his restaurant The 1875 near Leeds.
Don’t look for it. Unfortunately it’s no longer there but I had an pleasure of trying some incredible and authentic food that day.
What a place it was! Nestled upstairs in the Menston train station it was quite literally a hidden gem.
While there I met and cooked with the head chef Vivek Kashiwale. Vivek from Gwalior, a city in the middle of northern India has been cooking most of his life.
Vivek even trained under Michelin starred chef and author Vineet Bhatia for five years. Let’s just say he really knows his stuff. Last I heard, he was working as head chef at a classy restaurant in Dubai.
This is just as authentic and perhaps even better than the vindaloo curry recipe I learned in Goa.
Vivek’s vindaloo curry recipe is about as authentic as they come. I know because I learned pretty much the same recipe while in Goa. I also ate quite a few authentic vindaloos while there.
Goa was the birthplace of vindaloo curry. In the 15th century, the Portuguese controlled what is now Goa and brought with them their Portuguese recipes and ingredients from the new world – the Americas.
The name vindaloo is believed to have come from the Portuguese dish carne de vinho e albos or meat with wine and garlic. The Goans couldn’t pronounce vinho e albos and ended up calling it vindaloo. The name stuck.
One thing the Goans changed when making vinho e albos or vindaloo was that they added a lot of chillies. They loved spicy chillies which had only recently made their way to the Indian subcontinent via the Portuguese.
If you like this Goan pork vindaloo, you might like to try some of these too.
This Goan pork vindaloo recipe was one Vivek wanted to show off. Sweet, sour and just a bit spicy, this vindaloo curry recipe just plain gets it.
In fact, I love it so much I featured the pork vindaloo curry in my second cookbook ‘The Curry Guy Easy’.
- 800g pork leg cut into bit sized pieces
- 2 - 3 tablespoons ghee, coconut or rapeseed (canola) oil
- 1 head of garlic – cloves cut into slivers
- 1 teaspoon brown or black mustard seeds
- 10 fresh curry leaves
- 2 onions – finely chopped
- 3 tomatoes – finely chopped (about 400g)
- 1 teaspoon chilli powder (more or less to taste)
- 2 Indian bay leaves (optional)
- Juice of one lime or more vinegar to taste
- FOR THE VINDAlOO MARINADE
- 3 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black cardamom seeds
- 1 teaspoon fenugreek seeds
- 5 cloves
- 1 inch cassia bark stick
- 10 black peppercorns
- 1/2 teaspoon turmeric
- 4 green chillies – finely chopped
- 75ml red wine vinegar (plus more if needed)
- 2 tablespoons soft brown sugar
- 1 tablespoon tamarind paste (or another two tablespoon of vinegar)
- 2 tbsp garlic and ginger paste
- Start with the marinade.
- Place all the spices except the turmeric in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking.
- Transfer to a plate to cool slightly and then pour the spices in a food processor with the turmeric and blend to a fine powder. You could also use a pestle and mortar but that's a lot more work.
- Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.
- Put the pork in a large bowl with the marinade and stir well to combine.
- Leave the pork to marinate for eight to 48 hours. The longer the better. No time for that? No worries. Marinate as long as you can. It will still be delicious.
- To finish
- When ready to cook, heat the ghee or oil in a saucepan, large frying pan or wok over low heat.
- Add the garlic slivers and allow to cook gently for about 10 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and only lightly browned as photographed above.
- Remove the garlic from the saucepan and set aside.
- Using the same ghee/oil, heat you pan over medium high heat until the oil is beginning to shimmer.
- Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry for about 15 seconds until the curry leaves are very fragrant and then toss in the chopped onions.
- Fry for about 5 minutes over medium high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.
- Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.
- Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
- When the meat is tender, the sauce should taste amazing. Adjust spicing adding more salt if needed and more chilli powder if you want.
- Stir in the cooked garlic.
- squeeze the lime juice over the top and serve.