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Goan Vindaloo
made with Arvinda's Vindaloo Masala
For the Indian food lover that likes it hot, Vindaloo is the curry that hits the spot! Vindaloo's origins are from exotic Goa, known for its worldly collision of flavours and cooking traditions from India and Portugal. This is a hot, spicy, mildly sweet and sour curry traditionally made with chicken or pork, but it’s equally delicious with paneer for a vegetarian twist. Serve this mouthwatering curry with your favourite Indian flatbread and rice.
- Prep Time
15 min - Cook Time
45 min - Serves
2 to 4
| 2 TBSP. | oil |
| 4 EACH | black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES |
| 1 | extra-large onion (or 4 medium onions), peeled and finely chopped |
| ½ CUP | crushed tomatoes, canned and unsalted |
| 2½ TBSP. | ARVINDA’S VINDALOO MASALA |
| ½ TSP. | sea salt, or to taste |
| 1 LB. | boneless pork, chicken breast (skinless) or lamb, cut into small cubes |
| ¾ CUP | water, add more if necessary |
| 1 TBSP. | red wine vinegar |
| ½ TSP. | tamarind paste |
| 1 TBSP. | raw cane sugar |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
| CURRY LEAVES GARNISH | |
| 1 TBSP. | oil |
| 8 to 10 | curry leaves |
| 3 to 5 | fresh green chilies (optional) |
In a large heavy-based pot or pan, heat the oil on medium-high and fry ARVINDA’S WHOLE SPICES for 30 seconds, taking care not to burn them. Add the onions and fry until caramelized and golden brown, about 10 to 15 minutes.
Add the tomatoes and mix, then add ARVINDA’S VINDALOO MASALA and the salt. Cook for a couple of minutes. Add the pork (or the chicken) and mix. Cover with a lid and cook on low heat until the pork (or the chicken) loses its pinkness.
Remove the lid and add the water and cook on low heat until the meat is tender and cooked. Add the vinegar, tamarind and sugar and simmer for a few more minutes.
CURRY LEAVES GARNISH: In a separate small pan or skillet, heat the oil on medium-high. Add the curry leaves and the green chilies. When the curry leaves turn dark, pour over the Vindaloo and simmer for a few more minutes. This dish should have a rich, thick sauce.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with basmati rice.
