Indian Vindaloo (Spicy and Tangy Meat Curry) | DelishGlobe

Spicy, tangy, and full of bold flavours, this Indian Vindaloo is a classic curry made with tender meat, aromatic spices, and a kick of vinegar. Perfect for spice lovers!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pan, dry roast cumin, coriander, mustard seeds, cloves, cinnamon, and peppercorns over medium heat until fragrant (about 2-3 minutes). Let cool, then grind to a fine powder. Mix with turmeric, paprika, and salt. Add vinegar to form a thick paste. Set aside.

Step 2

In a large bowl, coat the pork or chicken cubes with the prepared spice paste. Let it marinate for at least 2 hours, or overnight in the refrigerator for a deeper flavour.

Step 3

Heat vegetable oil in a deep pan over medium heat. Add finely chopped onions and cook until they turn golden brown, stirring occasionally to avoid burning (around 8-10 minutes).

Step 4

Add minced garlic, grated ginger, and slit green chilies to the onions. Stir and sauté for another 2-3 minutes until the garlic is aromatic.

Step 5

Add the marinated pork or chicken cubes to the pan. Sear the meat on all sides until browned (about 5 minutes). This helps lock in the flavours.

Step 6

Pour 1 cup of water or stock into the pan and stir in 1 tablespoon of vinegar and the sugar. Bring to a simmer, then reduce the heat to low. Cover and cook for about 45 minutes to 1 hour, until the meat is tender and the sauce has thickened.

Step 7

Taste the curry and adjust seasoning with more salt or vinegar if needed. For a thicker sauce, simmer uncovered for an additional 10 minutes.

Step 8

Serve the Vindaloo hot with steamed rice or warm naan. Garnish with fresh cilantro, if desired, and enjoy the bold, tangy flavours. Optionally, serve with cooling yogurt or a side of pickled vegetables to balance the heat.

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