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Vindaloo (Goan style hot spicy pork)
Goans speicalise in fiery hot curries made from the locally grown red chillies and vinegar which give the curry its characteristic hot and sour taste.
What you need
- 60 ml ghee
- 1 large onion, peeled, halved and finely sliced
- 4 whole dried red chillies, or to taste
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp black pepper corn
- 1 cinnamon stick, broken into 2 1/2 cm lengths
- 2 tsp mustard seeds
- 2 cloves
- 4 green cardamom pods, crushed
- 2 tsp paprika
- 2 cloves garlic, peeled
- 2 1/2 cm root ginger, peeled and roughly chopped
- 1 tsp salt
- 90 ml white wine vinegar
- 6 tsp tomato puree
- 60 ml water
- 675 g diced pork
- 250 ml water
Method
Heat half the ghee or vegetable oil in a large pan. Add the onion. Cook for 3-5 min until golden and crispy.
Transfer to a food processor or blender. Add all the spices: chillies, coriander, cumin, pepper corns, cinnamon, mustard seeds, cloves, cardamom, paprika, garlic and ginger. Add the salt, vinegar, tomato puree and water. Process until completely smooth.
Heat the remaining ghee or vegetable oil in a large pan. Add the pork. Fry for 5 min until well browned. Add the spice mixture. Cook for 2 min, stirring constantly.
Add remaining water. Bring to the boil. Reduce heat, cover and simmer very gently for 1 - 1 1/1 days - until meat is very tender and sauce has reduced considerably. If the sauce dries up a little before meat is cooked, simply add a little more water. Serve.
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Preparation 25 minutes Cook 1 hour, 10 minutes Total 1 hour, 35 minutes -
Energy 287 kcal/serving Fat 6.61 g/serving Carbohydrates 12.37 g/serving Glycaemic Index 10 Glycaemic Load 0.21 
Serving suggestion
Basmati rice.
Cook's tip
The vindaloo paste can be made in advance and stored in the fridge. Have some yogurt standing by for those who like their food less hot. A glass of milk is more effective for cooling the mouth than water.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1200 | 495 | 10475 | 8350 |
| Energy (kcal) | 287 | 118 | 2500 | 2000 |
| Protein (g) | 28.6 | 11.8 | ||
| Carbohydrate (g) | 7.21 | 2.97 | 345 | 275 |
| Fat (g) | 16.0 | 6.61 | 95 | 70 |
| Fat (saturated) (g) | 7.44 | 3.07 | ||
| Fibre (g) | 1.68 | 0.69 | ||
| Sodium (mg) | 472 | 194 | ||
| Salt (equivalent) (g) | 1.18 | 0.49 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 457 | 188 | 800 |
| Vitamin B-12 (µg) | 0.87 | 0.36 | 1 |
| Vitamin B-6 (mg) | 0.80 | 0.33 | 2 |
| Vitamin C (mg) | 77.9 | 32.1 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.03 | 0.42 | 10 |
| Zinc (mg) | 3.01 | 1.24 | 15 |
| Calcium (mg) | 55.2 | 22.8 | 800 |
| Folate (mcg) | 19.2 | 7.92 | 200 |
| Iron (mg) | 2.64 | 1.09 | 14 |
| Magnesium (mg) | 52.6 | 21.7 | 300 |
| Niacin (mg) | 6.92 | 2.86 | 18 |
| Pantothenic acid (mg) | 1.11 | 0.46 | 6 |
| Riboflavin (mg) | 0.42 | 0.17 | 1.6 |
| Phosphorous (mg) | 314 | 129 | 800 |
| Thiamin (mg) | 1.29 | 0.53 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible cinnamon stick, cloves, green cardamom pods or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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