Vindaloo curry – Goa

Home | Recipes with Chillies | Recipes from India | Vindaloo curry – Goa

Fiery Heritage Vindaloo

Dive into the depths of Goan cuisine with this authentic Vindaloo, a dish that beautifully showcases the Portuguese influence on Indian cooking. Originally derived from the Portuguese “carne de vinha d’alhos” (meat in wine and garlic), this curry evolved in the spice-rich ports of Goa into the intensely flavored dish we know today. The key to its distinctive taste lies in the perfect balance between the tang of vinegar, the warmth of whole spices, and the complex heat from both dried and fresh chillies. While modern interpretations often dial up the heat to extreme levels, this recipe stays true to the dish’s roots, where the spices create a deep, nuanced flavour profile rather than pure fire. The addition of tamarind paste adds a subtle sourness that complements the rich meat, while a touch of sugar helps balance the robust spices and acidic notes.

Vindaloo
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 320g
  • Calories: 760
  • Fat: 49 g
  • Saturated fat: 18 g
  • Unsaturated fat: 25 gr
  • Trans fat: 0 g
  • Carbohydrates: 33 g
  • Sugar: 10 g
  • Sodium: 634 mg
  • Fiber: 10 g
  • Protein: 48 g
  • Cholesterol: 0 mg
Recipe type: Curry
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
Save Print
While this curry has its roots in Goa in India, it was embraced by the British and has become a curry house classic. In the UK, not many a Friday night goes by without literally tons of Vindaloo being consumed. It is quite a hot curry, but to some, the hotter the better, especially with a few ice-cold pints. Cheers!
Ingredients
Meat
  • Beef, lamb or chicken – 1 kg, cut into bite-size pieces
For the marinade
  • Red wine vinegar – ½ cup
  • Turmeric powder – ½ teaspoon
  • Ground cumin - 2 teaspoons
  • Salt – one teaspoon
For the curry powder
  • Cloves – 15
  • Black peppercorns – 15
  • Dried red chillies – 10 to 15 ( see note *
  • Cardamom pods – 4
Other
  • Onions – 3 medium ( finely sliced)
  • Garlic – three cloves ( finely chopped)
  • Olive oil – three tablespoons (plus a bit more) ( see note **)
  • Ginger paste – two tablespoons
  • Bay leaves – 2
  • Fresh chillies – 4 ( finely chopped)
  • Tamarind paste – one tablespoon
  • Cinnamon stick - 1 inch dried
  • Sugar – one tablespoon
Instructions
  1. Mix the ingredients for the marinade
  2. Add meat and allow to marinate overnight ( see note)
  3. Place the spices for the curry powder into a frying pan
  4. Toast over low heat until they begin releasing their oils
  5. Allow cooling. Grind into a fine powder in a spice grinder or pestle and mortar
  6. Bring the oil ( or ghee) to medium heat in a skillet
  7. Add the onions and cook until beginning to change colour
  8. Add the garlic and stir for a minute
  9. Add the ginger paste. Cook for another minute.
  10. Add the fresh chillies and bay leaf
  11. Now add the curry powder. Stir for 3 minutes. Add a little more oil if necessary
  12. Add the meat, cinnamon stick, tamarind paste and sugar
  13. Stir until the spices have coated the meat. Allow it to brow slightly.
  14. Add about half a cup of water
  15. Turn the heat down and cover the skillet
  16. Cook until the meat is tender
  17. Remove the bay leaves and cinnamon stick
  18. Season to taste with salt
  19. Serve with rice, rotis or naans
Notes
*Vindaloo is generally accepted as being a hot curry in the UK, so lots of chillies are used. The recipe should, however, be modified to personal taste in terms of heat

**Ghee ( clarified butter can also be used)

Nutritional information is based on a lamb vindaloo

This recipe yields 5 portions

Keywords: Vindaloo curry