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A fiery and tangy Goan curry where tender pork is slow-cooked in a bold marinade of red chilies, vinegar, and aromatic spices. This classic dish is a flavor explosion, perfect for a hearty and memorable meal.
For 4 servings
Prepare the Vindaloo Paste
Marinate the Pork
Cook the Onions and Pork
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A fiery and tangy Goan curry where tender pork is slow-cooked in a bold marinade of red chilies, vinegar, and aromatic spices. This classic dish is a flavor explosion, perfect for a hearty and memorable meal.
This goan recipe takes 100 minutes to prepare and yields 4 servings. At 497.75 calories per serving with 24.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Rest and Serve
Substitute pork with chicken thighs, lamb, or beef. Adjust cooking time accordingly; chicken will cook in about 30-40 minutes, while lamb and beef may take longer to become tender.
Use firm tofu, paneer, or a mix of sturdy vegetables like potatoes, cauliflower, and chickpeas. Lightly fry the tofu or vegetables before adding them to the gravy and simmer until cooked through.
To reduce the heat, use only Kashmiri chilies and omit the spicy red chilies. Deseeding all the chilies will also significantly lower the spice level.
Pork is an excellent source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and ensuring overall body function.
The recipe is packed with spices like turmeric, ginger, garlic, and chilies, which contain compounds like curcumin, gingerol, and capsaicin, known for their potent anti-inflammatory and antioxidant effects.
The capsaicin found in the spicy red chilies can provide a temporary boost to your metabolism, which may help in burning calories more efficiently.
A typical serving of Pork Vindaloo contains approximately 450-550 calories, depending on the cut of pork used and the amount of oil.
Pork Vindaloo is a rich and flavorful dish. It's high in protein from the pork, and the spices offer anti-inflammatory benefits. However, it can also be high in fat and sodium, so it's best enjoyed in moderation as part of a balanced diet.
Yes, a pressure cooker is great for making vindaloo. After browning the pork (Step 3), add the water and other ingredients, then pressure cook on high for 15-20 minutes. Allow the pressure to release naturally for the most tender meat.
To tone down the heat, you can stir in a spoonful of coconut milk or a dollop of plain yogurt (after taking it off the heat). Serving it with a side of cooling cucumber raita also helps balance the spice.
Vindaloo's unique characteristic is its tangy and fiery flavor profile, which comes from the generous use of vinegar and red chilies. This is a legacy of the Portuguese influence in Goan cuisine, setting it apart from many other Indian curries.
While you can use a store-bought paste for convenience, making the paste from scratch with fresh spices provides a much more vibrant and authentic flavor.