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    You are in: Home / Recipes / Vindaloo Recipe
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    Vindaloo

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    2 hrs

    2 hrs

    lynxpilot's Note:

    A Goan/South Indian dish with a Portuguese history combined, I started with a Pat Chapman recipe and modified it to my taste. I was trying to come as close as possible to the vindaloo dishes I enjoyed at a particular Indian restaurant in Britain, and this is the result. There are some spices that I've rarely encountered at food stores locally and had to order through the internet, namely asafoetida and cassia bark, but these can be subbed with garlic powder and cinnamon, respectively with minimal effect. I've also found that the type and quantity of hot peppers used contribute significantly to the taste of the dish. Times I've tried to make it in a mild form so others could eat it without having to call the fire department, it didn't turn out very well. For this reason, I consider the type and quantity of pepper to be irreplaceable and that you have to like it HOT to really enjoy the dish. I use chicken for the meat, but I've seen (not tried) it offered with pork, lamb, and shrimp. Fresh ground spices always work best as well as fresh garlic and cilantro.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the chicken and potato with the vinegar, clove, cardamom, cassia bark, 1 teaspoons cummin, fenugreek, and asafoetida and marinate for a few hours.
    2. 2
      In a large sauce pan, heat the oil on medium and add the peppers, mustard seed, remaining cummin, and bay leaf. Cook for just a few minutes to activate the spices.
    3. 3
      To the sauce pan, add the onion, garlic, and ginger and cook/saute until the onion is softened and cooked down and spices are blended inches.
    4. 4
      Add the marinated mixture (along with the marinade), tomatoes, turmeric, and chili powder to the sauce pan and cook on low heat for about an hour or until the potatoes first start to become soft. Add the coconut milk and fresh cilantro and cook another 15-20 minutes. Use the potato as the determining factor on when it is done.

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    Ratings & Reviews:

    • on December 04, 2008

      25

      hmmm... not really the Vindaloo that I am use to & hoping for. I guess I will keep searching.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vindaloo

    Serving Size: 1 (714 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 723.2
     
    Calories from Fat 281
    38%
    Total Fat 31.2 g
    48%
    Saturated Fat 13.9 g
    69%
    Cholesterol 131.9 mg
    43%
    Sodium 196.4 mg
    8%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 10.5 g
    42%
    Sugars 10.5 g
    42%
    Protein 62.0 g
    124%

    The following items or measurements are not included:

    cloves

    cassia

    asafetida powder

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