Andrew’s essential FIERY Food facts that every Pyro-Gourmaniac needs to know Part 37

Pork Vindaloo

Andrew’s essential FIERY Food facts that every Pyro-Gourmaniac needs to know Part 37

Andrew’s essential FIERY Food facts that every Pyro-Gourmaniac needs to know Part 37

Vindaloo or Tindaloo

A brief history of the Vindaloo

How the Portuguese influence this spicy treat

The people of the Indian Sub continent  have so  many different kinds of curries. Every state and every household has their own version. Many, have just taken someone else’s concept, and made it their own. Vindaloo is one of these dishes dish, and it now stands tall amongst all the Indian curries because of it spiciness. If you love spicy food which makes your brows sweat than this is for you.

The word vindaloo is a jumbled pronunciation of the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers. The dish was tweaked to meet the local conditions. There was no wine-vinegar in India; the natives of Goa did not know what vinegar was, or that it could be used as a souring agent, hence it was replaced by palm wine. Locally produced ingredients such as tamarind, black pepper, cinnamon, and cardamom were also incorporated. And most importantly the addition of chilli peppers as a legacy of Portugal’s global empire via South America to India.

Traditionally vindaloo was exclusively for pork meat but now you can find chicken, mutton, fish and vegetarian versions as well. The East Indian version of this amazing dish is called as tindaloo, which is bit spicier than vindaloo.

The authentic version of vindaloo which originated  in Goa included dry roasted spices black peppercorns, white peppercorns, cloves, coriander seeds, mustard seeds, fennel seeds, white poppy seeds, dried red chillies, garlic cloves grinded to paste with ginger, vinegar, tomato puree, tamarind paste/pulp, fresh hot red chilli peppers, salt and vegetable oil.

You might find the taste of a traditional vindaloo a bit different because the one you get to eat in an Australian  restaurant is not really the original sauce. Often the restaurant version simply has  lots of chilli powder and vinegar in the basic masala we’re all familiar with. But the secret to this recipe is the intense pungent heat coming from the cloves.

So the next time you get a craving for some super spicy curry, seek out the original vindaloo. It will, quite literally, blow your mind. And if you like things really hot then try our take on the blistering Tindaloo…

Authentic Pork Vindaloo

-12 Kashmiri chillies
– 8 cCoves
– 1 tsp Cumin seeds
– 6 cm piece Cassia bark
– 6 green Cardamom pods
– 1 tsp Black Peppercorns
– 4 tsp White Poppy seeds
– 3 inches of ginger, chopped.
– 6  Garlic cloves, more if you have small cloves
– 1 tbls Tamarind puree
– 3 Tomatoes , roughly diced
– a bunch of Coriander.
– 3 large Onions
– 600 gm Pork tenderloin
-2 tbls Jaggery
– Cider vinegar
– salt and pepper


In a clean coffee grinder, grind the Chillies and the rest of the spices (except the Poppy seeds) to powder. Transfer the ground spices to a suitable container.

Then grind the Poppy seeds. The Poppy seeds will release oil when processed and that would otherwise gob up your spice mixture

Now puree the Garlic and Ginger with some cider vinegar. Roughly chop the Garlic and Ginger and blend with about 2 tbls Cider vinegar until you have a smooth paste

Mix the all the spices together with the Garlic and Vinegar puree and the Tamarind.

Chop your Onions and fry in a couple of tbls Rice bran  oil  until past translucent and starting to go brown,  about 15 mins. Then add the spice paste you have made and another tablespoon of oil.

Fry this mixture for at least another 5 mins. It is important to fry dried spices for a while to maximize the flavour released from them and to aid with digestion later.

Add Tomatoes and finely chop the Coriander . Don’t be shy of the coriander stalks. This dish will cook for a while longer, and the Coriander will break down somewhat to add a nice flavor to the sauce.Fry this for another 5 mins until the Tomatoes have broken down a bit.

Add the Pork to the dish and saute the mixture for another 5 mins . Then add 150 ml water and bring to the boil.

Now season the dish with a little Salt and add about 3 tps of Jaggery . Stir this in and leave simmering on the stove for as long as you like. Just make sure the Pork  is done.

I find that 40 mins gives the best flavour for me.

Taste the sauce after about 20 mins and adjust for Salt, Jaggery and maybe a bit more Cider vinegar if you like your vindaloo a bit more piquant.

Finish the cooking cycle and serve with boiled Rice and as much yogurt as you need to quench the fires.

If you like things really hot then try an Authentic Tindaloo


Chicken Tindaloo

100 ml Rice bran oil
800gm Diced Chicken, breast
300ml Chicken Stock
2 Small white onions finely chopped
2 Star Anise
2 tsp  Ginger Pureed
2 tsp Garlic Pureed
200gm Butter
1 tsp Turmeric Powder
5 tsp Habanero Chilli Powder
1 tsp Garam Masala Powder
400 gm Chopped Tomatoes
2 tbls Tomato Puree
300 gm  Onion finely processed
Coriander leaves to garnish


To make the Onion Puree, bring a small pan of water to the boil and add  chopped Onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped Onions and reduce the heat to low. Add 2 Whole Star Anise which help bring out the sweetness of the Onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the Onions gently and slowly until they turn a golden brown colour.

Make a paste of the Ginger puree, Garlic puree, SHASHEMANE JAMDUNG CURRY BLEND  curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of mins.

Add the 800g Diced Chicken,  stir in well.

Mix the Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Mins. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 min  s of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.


Pork Vindaloo