Goan Vindaloo Recipe

Goan Vindaloo is a popular Indian curry dish with Portuguese origins. It is known for its fiery and tangy flavors. The dish is made with marinated meat, typically pork or chicken, cooked in a spicy sauce made from a blend of vinegar, red chilies, garlic, ginger, and aromatic spices. The slow cooking process allows the flavors to develop and the meat to become tender. Goan Vindaloo is often served with rice or bread and is a favorite among spice lovers.

3.7
17 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Goan Vindaloo
plan
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ingredients serve

Ingredients for Goan Vindaloo Recipe

  • 83.33 gram Pork Or Chicken, Cut Into Pieces
  • 1/25 cup Vinegar
  • 1.17 Ed Red Chilies
  • 0.67 cloves Cloves Of Garlic
  • 0.17 inch Ginger
  • 0.17 teaspoon Cumin Seeds
  • 0.17 teaspoon Coriander Seeds
  • 0.08 teaspoon Turmeric Powder
  • 0.67 Cloves
  • 0.17 teaspoon Salt
  • 0.17 teaspoon Sugar
  • 0.33 tablespoon Oil
  • 0.33 Onions, Finely Chopped
  • 0.17 cup Water
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
61
calories per serving
1 g Fat2 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    2g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    69mg
  • Iron
    2mg
  • Vitamin A
    181mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    3mg
  • Phosphorus
    43mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp