vindaloo recipe

Vindaloo hails from the coastal region of Goa, and is derived from the Portuguese dish "carne de vinha d'alhos." It has come to be known as a fiery and spicy dish; however, this is based on the British interpretation of the dish.

Inspired Indian's Vindaloo spice kit retains the color and spices of the original Goan Vindaloo, along with the traditional use of vinegar in the marinade. Our version is much less spicy, too!

servings 4 to 5  |   cook time 90 min


  • 1 ½ lbs boneless pork shoulder  20 ounces
  • 2 medium yellow onions  |  2 cups thinly sliced
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 8 garlic cloves  |  4 tsp finely grated
  • 2 tbs apple cider vinegar  1 ounce
  • 1 tbs brown sugar ½ ounce
  • vegetable oil or ghee
  • salt
  • 1 Inspired Indian Vindaloo Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.

chicken thighs can be substituted for pork; reduce bake time to 30 minutes or until chicken is cooked through and no pink remains.


Cut pork into into 2- inch cubes. Finely grate ginger and garlic, and mix well with pork, SPICE POWDER, vinegar, 1 tbs oil, and 1 tsp salt. Set aside and preheat oven to 325 degrees.

2  Heat 1 tbs oil in Dutch oven on medium. Add WHOLE SPICES and sauté for a few seconds until they start popping. Add onion and sauté 10 minutes; add a splash of water if they dry out.

If dutch oven not available, transfer to casserole dish before baking and cover tightly with lid or aluminum foil.

Add pork and sauté another 5 minutes. Stir in ½ cup water and brown sugar, cover tightly, and bake in oven 1 hour or until pork is tender. Add salt to taste and additional vinegar and/or brown sugar if desired. 





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