Preparation Steps

🌀 Step 1: Make the Masala Paste

1. Soak the dried red chilies in warm water for 10–15 minutes.

2. Grind all the masala ingredients (including soaked chilies, spices, garlic, ginger, and vinegar) into a smooth paste.

   • Add a little water only if needed. The paste should be thick and aromatic.

🥩 Step 2: Marinate the Pork

1. In a large bowl, mix the pork pieces with the masala paste and salt.

2. Cover and marinate for at least 6 hours or overnight in the refrigerator.

   • The longer it marinates, the deeper the flavor.

🍳 Step 3: Cook the Vindaloo

1. Heat oil in a heavy-bottomed pot or pan.

2. Add the onions and sauté until golden brown.

3. Add the chopped tomatoes and cook until soft and mushy.

4. Add the marinated pork with all the masala. Stir well to coat the meat with the masala.

5. Cover and cook on low flame for about 45–60 minutes, stirring occasionally.

6. Add water little by little to adjust consistency.

7. Once the pork is tender and oil separates from the gravy, add sugar/jaggery to balance the taste.

🔥 Step 4: Let it Rest

• Vindaloo tastes best the next day — once the spices and vinegar mellow and blend beautifully.

Serving Suggestions

• Serve hot with:

  • Goan sannas (steamed rice cakes)

  • Steamed rice

  • Pav or bread

  • Or even parathas

💡 Tips & Variations

• For milder spice: reduce the number of red chilies or deseed them.

• For richer flavor: use a mix of pork shoulder and belly.

• For a traditional touch: cook in clay pot and palm vinegar if available.