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Time Cooking: 45 minutes

This Goan Vindaloo recipe is from Pat Chapman's book 'Indian Restaurant Cookbook'. He says that the recipe was given to him in Goa and is the real deal.


1 1/2 Ib (675g) meat or poultry
1/2 cup vinegar
8oz (225g) potatoes (peeled and cubed into 1 inch pieces)
4 tablespoons mustard or corn oil
1 large onion, finely chopped
4 cloves garlic, finely chopped (more if you like)
2 inch (5cm) fresh ginger, finely chopped
2 medium tomatoes, quartered
1 tablespoon desiccated coconut

Spices 1 (Vindaloo Masala)
3 cloves, ground
1 brown cardamom, ground
1 inch (2.5 cm) cassia bark, ground
1 teaspoon white cummin seeds
1 teaspoon fenugreek seeds
1/2 teaspoon asafoetida

Spices 2
6 red chillies (more if you can cope!)
3 green cardamoms
1 teaspoon black mustard seeds
1/2 teaspoon black cummin seeds
2 or 3 bay leaves

Spices 3
1 1/2 teaspoons turmeric
1 teaspoon chilli powder
1 teaspoon cummin, ground


Cut any fat off the meat, skin off the poultry and cut into 1 inch cubes.

Mix spices 1 in the vinegar and leave for 10 minutes. Mix these spices with the meat and potato and leave to marinade overnight or for a minimum of 3 hours.

Heat the oil to medium and in put in spices 2. Cook 5 minutes then add the onion, garlic and ginger. Cook for a further 10-15 minutes, stirring to prevent sticking (add a little water if necessary).

Add the tomatoes, meat/potato/marinade mixture, and spices 3.

Put the whole lot into a casserole dish and put in a preheated oven at 200 degrees. Cook for 45 minutes or longer if you wish. Stir occasionally.

Either serve it when you're ready or let it cool and stand overnight to increase its pungency. Apparently, the longer you leave it to marinate after cooking, the better it gets!

Garnish with desiccated coconut.

Copyright 2010