Goan Vindalho

Derived from the Portuguese Carne de vinha d'alhos, a dish of meat (usually pork) marinated in wine and garlic. This was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chili peppers with additional spices to evolve into Goan Vindalho.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    45 minutes
  • Servings
    5 people


For Vindaloo Paste:-
  • 1/2 tsp cloves
  • 1/2 tsp Peppercorns
  • 1/2 inch Cinnamon stick
  • 1 Cardamom
  • 1/2 inch Ginger Piece (roughly chopped)
  • 8 Garlic cloves (roughly chopped)
  • 1/2 tsp turmeric powder
  • 1/2 tsp Cumin seeds
  • 2 tsp sugar (or jaggery)
  • 10 Dry Kashmiri Chillies (for the red color)
  • 5 Byadagi red dry chillies (for the spice)
  • Vinegar (as required to grind the paste)
Other Ingredients:-
  • 500 grams Pork (OR Boneless Chicken)
  • 2 tbsp Oil
  • 1 Onion (chopped)
  • 1 Tomatoes (chopped)
  • 2 Green chilies (choppes)
  • Salt (as per taste)
  • 1 tbsp Tamarind paste
  • 2 tbsp Feni (local palm feni or Vodka, optional)


  • 1 Grind the ingredients for vindaloo paste using sufficient vinegar till fine paste. Keep aside.
  • 2 In a pan, add oil. Fry the onions till soft. Add and fry onions for about 3-4 mins. Add tomatoes and cook them till soft.
  • 3 Stir in the vindalho paste and green chillies and fry for 2 mins.
  • 4 Add the meat, fry for 2 mins. Add 1 cup water,tamarind paste and cover pan with lid and cook till meat is done.
  • 5 When almost cooked,add palm feni, salt and sugar to taste. Serve hot with steamed rice.
  • 6 Tastes better when kept refrigerated for about 2-3 days, but make sure to heat it up everyday,cool and then refrigerate. This helps the meat to soak in the flavors and gives the gravy a thick consistency.

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