“Vindaloo” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal. However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chilly powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).


Serves 6 Preparation Time 45 minutes

1 kg pork cut into medium pieces
3 big onions slices finely
3 big tomatoes pureed
1 tablespoon cumin powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
3 teaspoons chilly powder
2 teaspoons pepper powder
3 tablespoons ginger garlic paste
1 cup vinegar
3 tablespoons oil
1 sprig curry leaves
Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, tumeric powder and ginger garlic paste.Heat oil in a pressure cooker and fry the curry leaves and onions till golden brown. Add the marinated pork and the tomato puree and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread

Serves 6

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice
½ teaspoon tumeric powder or a few strands of saffronSalt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.


  1. Found your blog and am so glad I did. Very interested in the the Pork Vindaloo. My mum, who came from Goa, use to make a duck version, which was a great favourite of the family, especially my father, a diehard Yorkshireman, from Hull in East Yorkshire.
    Actually found your blog a couple a weeks ago and have since tried your recipe for both the pork vindaloo and the dry chicken fry. Both turned out deliciously. I did make one small change though, did not put as much chilli powder as your recipe indicated. Delicious all the same. Next, mince and potatoes. I am now going to try and find your book 'Anglo-Indian delicacies' on Amazon to add to my collection. Thanks for a great Blog. Wilfred

    1. Thank you Wilfred. The E Version of all my Anglo Indian Recipe Books are available on Amazon. However for the paper back editions you would need to get them directly from me as I don't have a distributor. Please email me on bidkumar@gmail.com

    2. Hi Wilfred, I, too, hail from Hull in East Yorkshire, but now have retired happily in the Philippines. We used to own the Mint Pub and Restaurant in Silver Street and used to cook Pork Vindaloo Anglo Style for a certain group of customers who loved the authenticity of the dish. Ah! nostalgia! Do keep in touch on bryanryder@msn.com Chin Chin!

  2. Very interesting "vindaloo" preparation i have never been to portugese, your article is very tempting


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    1. In Malaysia we cook this dish but don`t
      soak vinegar etc .The pork etc are all cooked together & vinegar last. Yours is better.

  3. Wonderful recipe, I tried it with good results. I'd like to share mine in case you'd want to try. I used to have a friend in Marmagao but over the years we gradually lost contact. He (!) was awonderful cook and he taught me his version of Vindaloo which I regularly make. He (and I) grind a paste of a 4 inc piece of peeled ginger, 8 large cloves garlic, 3 medium sized onions and a good handful of coriander, then blend it with 1 cup wine vinegar. After blending I add 1 heaped tablespoon mustard seeds, 1 heaped tbs whole black pepper and a 1/8 inch lump asafoetida. The 2 lbs. boned pork or chicken is cut into pieces the size of a walnut, then marinated in this mix in a heavy casserole from early morning until about 5pm. Then I put the casserole on a slow fire, stirring occasionally, and gradually adding another cup of vinegar and a cup of olive oil as the liquid reduces. I add some large local chillies (I live in Crete, Greece) about halfway through the cooking time which is about 90 minutes. Those who like fish out the chillies and eat them, cut up on their plate. Since the chillies are optional, children also like it, even if it's really spicy. Possibly you might want to give it a try...

  4. Hi,

    In some places i have seen they are adding Mustard too in paste form along with other spices. Would you recommend adding that ? Also an anglo friend of mine said that they marinate the oork with just the vinegar and salt overnight and then the next day they marinate with the other ingredients. Would you suggest this either ? Kindly reply.

    Thanks in advance,



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