Goan Vindaloo Recipe

Cooking Directions

• STEP 1.In a blender, make a paste by blending together vinegar, red chilies, garlic, ginger, cumin, coriander, turmeric, and cloves.
• STEP 2.Marinate the meat with the paste, salt, and sugar. Let it marinate for at least 2 hours or overnight for best results.
• STEP 3.Heat oil in a pan and sauté onions until golden brown. Add the marinated meat and cook until it is browned on all sides.
• STEP 4.Add water, cover the pan, and simmer for about 1 hour or until the meat is tender. Adjust the seasoning if needed.
• STEP 5.Serve the Goan Vindaloo hot with rice or bread. Garnish with fresh coriander leaves.

Cooking Tips

• For a milder version, reduce the amount of red chilies used in the paste.
• You can use any meat of your choice, such as pork, chicken, or lamb.
• Allowing the meat to marinate overnight will result in more flavorful and tender meat.

Storage and Serving

• Leftover Goan Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Goan Vindaloo with steamed rice, naan bread, or roti for a complete meal.