Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Vindaloo is notorious for being hot and spicy. The name is portuguese for ‘vinegar and garlic’. vindaloo was invented by the portuguese in goa. The vinegar is made from coconut (clear) and molasses (dark) but white and balsamic can be used instead.


  • 1 kg (2 lb 4 oz) leg of pork on the bone
  • 6


Trim away any excess fat from the pork, remove the bone and cut the pork into 2.5 cm (1 inch) cubes. Reserve the bone.

Split open the cardamom pods and remove the seeds. Finely grind the cardamom s