Vindaloo Recipe – Eats Now

Name: Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon poppy seed; 1 tablespoon mustard seeds red; 1 tablespoon cumin seeds; 1/2 cup peanut oil; 2 tablespoons red pepper flakes hot, dried; 1 tablespoon ginger fresh, grated; 4 each garlic cloves ground to a paste; 1 pound pork boneless, cut in 2 inch cubes; 1 pound beef boneless, cut in 2 inch cubes; 1 teaspoon salt to taste; 1 cup water; 1/2 cup vinegar

Servings: persons

1 tablespoon coriander seeds
1 tablespoon poppy seed
1 tablespoon mustard seeds red
1 tablespoon cumin seeds
1/2 cup peanut oil
2 tablespoons red pepper flakes hot, dried
1 tablespoon ginger fresh, grated
4 each garlic cloves ground to a paste
1 pound pork boneless, cut in 2 inch cubes
1 pound beef boneless, cut in 2 inch cubes
1 teaspoon salt to taste
1 cup water
1/2 cup vinegar

1
Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released.
2
Grind the seeds in a processor to a fine powder.
3
Set aside.
4
Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic.
5
Stir fry over moderately low heat for 2 minutes.
6
Add the meat and stir continuously for 10 minutes as the meat browns.
7
Add the water, cover the pan and cook until the meats are tender, about 1 hour.
8
When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen.
9
This is an indication that the vindaloo is ready.
10
At this stage, all the oil may be poured off before serving.
11
Serve warm with plain white rice and masoor dal.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 tablespoon poppy seed, 1 tablespoon mustard seeds red, 1 tablespoon cumin seeds, and more.

Yes, Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vindaloo

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