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Indian pub vindaloo recipe
Andrea

Indian pub vindaloo recipe

This Indian Desi Pub Vindaloo recipe brings a spicy twist to your table, featuring meat marinated in a vinegar-based spice mix. The dish is slow-cooked with aromatic spices like cumin, coriander, and plenty of red chili, giving it the signature heat Vindaloo is famous for. Perfectly balanced with tangy and savory flavors, this pub-style Vindaloo is ideal for those seeking a bold and flavorful meal.
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Prep Time 30 minutes
Cook Time 45 minutes
marination 4 hours
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the marinade:
  • 800g pork shoulder or lamb, cut into 1-inch cubes
  • 2 tbsp white vinegar
  • 1 tsp salt
  • 1 tsp Kashmiri red chili powder
For the vindaloo paste:
  • 8-10 dried Kashmiri red chilies, soaked in hot water for 30 minutes
  • 6 garlic cloves
  • 1-inch piece of ginger
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 cloves
  • 1-inch cinnamon stick
  • 4 green cardamom pods
  • 2 tbsp white vinegar
For the curry:
  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • 1 cup water
  • Salt to taste
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Mix the meat with the marinade ingredients and refrigerate for 4 hours or overnight.
  2. For the vindaloo paste, drain the soaked Kashmiri chilies and blend with garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon, cardamom, and vinegar to form a smooth paste.
  3. Heat 3 tbsp vegetable oil in a large, heavy-bottomed pan over medium-high heat (around 375°F or 190°C).
  4. Add chopped onions and fry until golden brown, about 8-10 minutes.
  5. Add the vindaloo paste and fry for 5 minutes until the oil starts to separate.
  6. Add the marinated meat and cook for 10 minutes, stirring frequently.
  7. Stir in tomato paste, turmeric powder, and sugar. Cook for 2 minutes.
  8. Add 1 cup of water and bring to a boil. Reduce heat to low (around 300°F or 150°C), cover, and simmer for 30 minutes or until the meat is tender.
  9. Remove the lid and cook for an additional 5-10 minutes to thicken the sauce if needed.
  10. Adjust salt to taste and garnish with chopped cilantro before serving.
  11. Serve hot with steamed rice or naan bread.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you like lamb dishes try my delicious Indian Pub Rogan Josh recipe right here!!!!!