Indian
Goan Vindaloo Curry
The original vinegar-and-chili vindaloo — punchy, sour, slow-cooked, deeply spiced.
110min total
4servings
Mediumdifficulty
🔥 7/10Very Hot
Ingredients
Method
0 of 6 steps- Toast and grind the dry spices. Blend with garlic, ginger, vinegar and chiles into a paste.
- Marinate pork in the paste 2 hours (overnight for depth).
- Brown onions in ghee until deep gold, 15 minutes.
- Add pork and marinade, brown 10 minutes.
- Add just enough water to barely cover, simmer 60–75 minutes until fork-tender.
- Finish with a splash more vinegar and salt to taste.
The original vinegar-and-chili vindaloo — punchy, sour, slow-cooked, deeply spiced.
This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.
Flavor profile
Vinegar-sharp, garlicky, deeply spiced, slow-built heat
Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.