does anyone have a recipe for a authentic Indian Vindaloo curry?!

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Well, isn't Vindaloo so hot that it doesn't matter how you make it?

If you want to get a really hot vindaloo curry - I suggest buying some vindaloo paste and chucking a pile in to a normal curry recipe. It's so hot that subtle flavours don't really mean much.

VIndaloo is traditionally portugese/indian cooking.
The Portugese inhabited the west coast of India in the discovery days ( 1500's), set up churches in Goa ( it's beautiful there with the old catholic churches) and made some nice food traditions. One of the other things they brrought was chili- which had just been found in South America, before that, no chili in India!

Vin- wine
d'alo- garlic.

So the dish SHOULD have wine and garlic in it- Vindaloo ! POtatoes are not used in traditional vindaloo.

I don't know what type you've been doing- pork, fish, shrimp or chicken.
Pork is not traditional, and Shrimp is. Whatever you use is fine.
Oil should be mustard oil- the flavour is pure India.
Chili- medium green chili and a teaspoon of chili powder. Vindaloo is NOT meant to be burning hot.
Onion- you don't have to use it, it's not traditional, but it goves the dish a full flavour.
Vinegar- use red wine vinegar if you can.


THis one is for pork, but sub any meat. I LOVE Shrimp.

In a dry pan, put 1 ts ground coriander seeds,2 ts whole cumin seeds, 3 cloves, cinnamon and 10 black peppercorns, and heat few seconds til they change colour.

Grind them together with half a ts ground ginger , 2 bay leaves, 1 ts chili powder, the seeds from 3 cardamom pods, and a pinch of salt.

Mash 4 cloves of fresg garlic.
Add the spices and garlic to 1 lb pork and stir well. Put all into a metal bowl and cover with enough vinegar that it's covered. Leave to marinate overnight ( pork will need overnight, as chicken. Fish may be less time)


Meanwhile, chop a large onion finely, and chop 1 inch of fresh root ginger finely.
Chop the pork into pieces ( if shrimp, just leave),
and finely chop 2 green chilis

Heat mustard oil in a heavy pan, and add chili, onion and ginger when oil is almost smoking.
Fry til onion is soft.
Pull the meat from the marinade, put the meat in the pan to seal, stirring constantly.
Add the rest of the marinade. Stir and reduce heat to simmer.
Cover and simmer 2 hours.