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Vindaloo

4.8/5 from 6 Customers
£0.50
SKU
0-cl-vindaloo

Vindaloo is based on a Portuguese dish (Goa was a Portuguese colony for 450 years) of meat cooked in wine and garlic - it’s a delicious, hot and tangy concoction of pork cooked in a spice paste made from lots of chillies, garlic and vinegar.

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Reviews

Vindaloo is based on a Portuguese dish (Goa was a Portuguese colony for 450 years) of meat cooked in wine and garlic - it’s a delicious, hot and tangy concoction of pork cooked in a spice paste made from lots of chillies, garlic and vinegar.

Which Legend Book?: How to be a Curry Legend
Mirchi Needed: 2-3
Methi Needed: 1
Page Number: 110
Goes great with...: $$Vegetable rice$$ (p152), $$coconut chutney$$ (p194) and $$pooris$$ (p166)
Also works a treat with...: Peppers and new potatoes for a veg version
Serves: 4 with sides
Serves: 4 with sides
Heat Rating: 4/5
Prep time: 15 minutes
Cooking Time: 1 hour 20 minutes
More Information
Description

Vindaloo is based on a Portuguese dish (Goa was a Portuguese colony for 450 years) of meat cooked in wine and garlic - it’s a delicious, hot and tangy concoction of pork cooked in a spice paste made from lots of chillies, garlic and vinegar.

Shopping List
  • 800g diced pork
  • 1 medium red onion - roughly chopped
  • 4 cloves of garlic - roughly chopped
  • 1-4 fresh red chillies - roughly chopped (seeds removed if you prefer less heat)
  • 1 tsp sugar
  • 60ml vinegar (white wine or cider vinegar is best)

Product Rating (6):

4/5

First vindaloo and was not disappointed. Will definitely be having this again

Looks like a job well done, congrats!

5/5

Wow what a dish! The Vindaloo recipe from the How to be a Curry Legend book has converted us to using pork in a curry, something my partner and I had never tried before, delicious. The Paratha bread, so simple to make by following the recipe in the book and well worth the effort.

Wow, what a feast - great job, Lucy!

5/5

Amazing flavours - well worth the marinating time, to fully develop those spices.

Yummy! Happy spicing!

5/5

Top notch grub! So tasty!

Nice one! This looks like an epic Vindaloo!

5/5

With the long slow cooking the pork was very tender. It was hot and spicy, and the vinegar gave it a tasty tanginess. Delicious!

YUM this looks tang-tastic! Happy spicing!

5/5

The curry with the big reputation! Lived up to the hype. Works fine with Chicken (couldn't get hold of any pork) but that's surely just an excuse to make it again! I will add an extra chilli next time too, only opted for two!

We're pleased to hear this brilliant curry lived up to it's reputation, hope you enjoy it just as much with the extra chilli too!

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