This recipe comes from Goan Cookbook by Joyce Fernandes


Joyce Fernandes is a well known and accomplished authority on Goan cuisine. Do search out her book if you can find a copy (it was published in India so that might be easier said than done).

Vindalho is a good example of the marriage between Indian and Portuguese influences which typifies Goan cooking. Mind you, an authentic recipe like this produces a dish that is nothing remotely like the vindaloo you will find in your local curry house. Try it anyway!


  • 1 kg fatty pork (boneless)
  • 1 tsp salt
  • 25 dried red chillies
  • 1 pod garlic [yes, that's the whole bulb, each clove trimmed and peeled - ed.]
  • 6 [fresh] green chillies
  • 1 tblsp cumin seeds
  • ¼ tsp turmeric
  • ¼ tsp sugar
  • vinegar as necessary [the recipe doesn't state what sort of vinegar but I would use wine vinegar - ed.]

  1. Cut the pork into large cubes. Wipe dry and apply salt.
  2. Grind the next 5 ingredients using vinegar.
  3. Marinate the pork in the spice paste for 2 hours or overnight leaving it in the fridge.
  4. Arrange the marinated meat in a pan, sprinkle sugar and cover the pan.
  5. Cook on a slow fire till the meat is soft.
  6. Add [more] salt, vinegar and green chillies to taste if necessary.

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