Ingredients:

  • 2 tablespoons (30ml) vegetable oil, plus more for browning the meat
  • 2 large onions, roughly chopped (about 300g / 10.5 oz)
  • 10 cloves garlic, roughly chopped (about 30g / 1 oz)
  • 2-inch (5cm) piece of ginger, peeled and roughly chopped (about 30g / 1 oz)
  • 2-4 green chilies, roughly chopped (adjust to your spice preference - birds eye will give some heat)
  • 2 tablespoons (15g) coriander seeds
  • 1 tablespoon (7.5g) cumin seeds
  • 1 tablespoon (6g) black peppercorns
  • 1 teaspoon (5g) mustard seeds
  • ½ teaspoon (2.5g) fenugreek seeds
  • 1 teaspoon (2g) turmeric powder
  • 1-2 inch piece (5-10g) cinnamon stick
  • 3-4 cloves (whole)
  • 4-5 Kashmiri chillies, deseeded and soaked in warm water for 30 minutes
  • ¼ cup (60ml) vinegar (white or apple cider)
  • 2 lbs (900g) boneless pork shoulder or leg, cut into 1-inch (2.5cm) cubes (or substitute with lamb, chicken, or paneer)
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, finely chopped (about 150g / 5.3 oz)
  • 1 teaspoon (5g) brown sugar (optional, balances the acidity)
  • 1 ½ cups (350ml) water, or as needed
  • Salt to taste
  • Fresh cilantro (coriander leaves) for garnish

Instructions:

  1. Heat oil, fry onions, ginger and garlic until translucent and golden. Add the other spices in the Vindaloo Paste ingredients section. Grind all ingredients in a blender to a smooth paste using the vinegar.
  2. In a large bowl, combine the Vindaloo paste with the pork (or your chosen protein). Mix well, ensuring everything is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Heat the oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until golden brown and softened.
  4. Add the marinated pork to the pot and brown on all sides. This helps develop a deep, rich flavour.
  5. Add the water and brown sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour 30 minutes, or until the pork is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning with salt and more vinegar or sugar as needed. The flavour should be a balance of spicy, sour, and slightly sweet.
  7. Garnish with fresh cilantro before serving.