Entree: United Kingdom – British Indian Cuisine – विन्डालू ➤ Vindaloo (Vinegar and Garlic Curry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 ml) malt vinegar (or white wine vinegar)
- 6 garlic cloves, minced (about 18 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1–2 tsp (4–8 g) brown sugar (to balance acidity)
- 2 cups (480 ml) water or stock
- 6 dried red chilies, stems removed (adjust to heat) (about 6 g)
- 2 tsp (4 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 3 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 4 green cardamom pods
- 1/2 tsp (2 g) mustard seeds
- 1.5 tsp (8 g) kosher salt (adjust to taste)
- Fresh cilantro leaves (for garnish)

Instructions

1. Make the vindaloo paste: dry-toast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick and cardamom pods in a skillet over medium heat, shaking, until fragrant (2–3 minutes). Transfer to a spice grinder or mortar and grind to a coarse powder, then add the toasted spices with mustard seeds, garlic, ginger and 2 tbsp (30 ml) vinegar; blend to a smooth paste adding a little water if needed.
2. Place the pork in a bowl and toss with the spice-vinegar paste, remaining 2 tbsp (30 ml) vinegar and 1 tsp (4 g) salt. Cover and marinate in the refrigerator at least 1–2 hours, preferably overnight for best flavor.
3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté until soft and beginning to brown, about 8–10 minutes. Add the tomato paste and cook 1–2 minutes.
4. Add the marinated pork (with any marinade) to the pot and brown the pieces on all sides, 6–8 minutes. Sprinkle in the remaining salt and the brown sugar, stir to combine.
5. Pour in 2 cups (480 ml) water or stock, bring to a simmer, then reduce heat to low, cover and cook gently until the pork is tender and sauce has reduced and thickened, about 45–60 minutes. Stir occasionally and adjust liquid as needed.
6. Taste and adjust seasoning — add more vinegar for brightness, salt for seasoning, or a pinch of sugar if too tart. Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbreads.