The BEST VINDALOO RECIPE

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while lemon juice is more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less refined and offers a caramel flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is budget-friendly.

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and has similar flavor.

Toast coriander seeds, cinnamon, green cardamom, fenugreek seeds, cumin, mustard seeds, and black pepper until slightly brown and aromatic.

Cool down and grind the toasted spices into a powder.

Soak dried kashmiri red chillies in vinegar for at least 30 minutes.

Cut onions into thin slices and fry them until golden brown, adding salt while frying to help remove moisture.

Let the fried onions cool down.

Roughly chop ginger and garlic, then add them to a blender with the soaked chillies, fried onions, turmeric, sugar, and vinegar.

Puree the mixture, adding a little water to help with the blending until you achieve the desired consistency.

Cut the pork shoulder into steaks, then into bite-sized pieces, ensuring a good combination of fat and meat.

Mix the pork pieces with the marinade, ensuring every piece is well coated.

Cover and marinate the pork in the fridge overnight, or for at least 4-6 hours if short on time.

After marinating, dump the pork and marinade into a Dutch oven or thick-bottomed pan.

Cook on low heat, stirring occasionally, for 40 minutes to an hour until the oil floats on top and the meat is tender.

Check the balance of flavor, adjusting salt, sugar, and vinegar as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens