In Our Test Kitchen
| Servings |
| 2 |
| Prep Time |
| 15 Minutes |
| Cooking Time |
| 15 Minutes |
| Marinating Time |
| 1-4 Hours |
| /Health Score |
   |
Vindaloo or Vindalu has become a staple of the British curry scene. While most lovers of this spicy, dry curry will opt for lamb or chicken, pork is the traditional meat of choice. In this recipe the meat is gently marinated using a weak vinegar mix. This starts to tenderize the meat, creating a truly special dish.
Like most regional curries, Vindalu comes from humble origins in Western India, specifically Goa, where the Portuguese introduced ‘carne de vinha d’alhos‘ (meat in wine and garlic marinade), literally “meat of wine of garlic”.
This traditional pork vindaloo recipe can be made free of dairy by replacing the ghee with vegetable oil. This recipe can be made low in FODMAP ingredients by replacing garlic with garlic infused oil.
You’ll need:
Ingredients
- 500g pork loin or diced leg, cubed
- 3-4 garlic cloves, crushed
- 1 teaspoon mustard seeds
- ghee or vegetable oil
- white wine vinegar, with 50ml diluted in 200ml water
- 2-3 bay leaves, fresh or dried
- salt
For the spice mix and marinade
- 1 tablespoon coriander seed
- 1 teaspoon of cumin seed
- 2 cardamom pods
- 1/2 teaspoon ground cinnamon
- 2-3 cloves
- 4 whole black pepper corns
- 1 teaspoon turmeric powder
- thumb size piece of ginger
- 1 teaspoon chilli powder
Cooking Instructions
- Roast coriander and cumin seeds in a small frying pan until fragrant, allow to cool
- Grind your roasted and remaining dry spices together using a mortar and pestle, dry spice grinder or coffee grinder.
- Mix spices in a small bowl, grate in your ginger and add a splash of vinegar to create a paste.
- In your chosen marinade container, wash your cubed pork with the diluted vinegar and drain.
- Add your spice paste and mix to ensure all the meat is covered.
- Keep in the fridge for at least an hour, preferably overnight.
- When ready to cook, prepare your garlic in a small bowl and add a teaspoon of vinegar to draw out the flavor.
- Heat ghee or vegetable oil in heavy bottomed frying pan with a lid
- Add your garlic and fry for a minute or two before adding your mustard seeds.
- When your mustard seeds start to pop, add your pork mix and any remaining marinade, add salt to taste and gently cook with a lid on for 10 minutes, or until tender and cooked through.
- Vindalu is traditionally a dry curry, however you can loosen with a splash of water if becoming too dry for your liking.
- Serve the curry on top of steamed rice.
Nutrition Facts Per Serving
| Calories | Fat | Protein | Carbs | Calcium | Iron | Potassium |
| 618 | 37g / 48% | 59g | 7.7g / 3% | 86mg / 7% | 4mg / 21% | 1033mg / 22% |