Vindaloo is the signature dish of India’s Goa state, and also one of the most popular curries in Indian restaurants (although the restaurant version can be a long way removed from the original!).

Originally a type of vinegary and garlicky meat stew brought to Goa by the early Portuguese settlers, the dish was later transformed by the Goans into a fiery Indian dish, through the addition of spices and chillies – the flavour of vindaloo today. It is traditionally made with pork, reflecting its Portuguese origins and the fact that many Goans are Christian, thus having no restrictions on the eating of pork. But this curry can be cooked with anything you like, in fact it is an excellent everyday curry powder for those who like it hot!

The distinct flavour of a vindaloo comes from vinegar, spices and lots of garlic.  Unlike most Indian recipes, vinegar is a must in a good vindaloo, to obtain the correct balance of hot and sour, and the blend also includes plenty of black pepper. Best enjoyed with plain Basmati rice, this curry will leave your palate tingling with pleasure!

Ingredients: coriander, turmeric, chilli, cumin, fenugreek, garlic, ginger, gram flour, salt, pepper, celery, onion

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The Spice Mountain online team is currently away. Any orders placed between Saturday 29th September and Monday 15th October will not be despatched until our return on Tuesday thth October. You may continue to place your orders online but there will be a delay with the dispatch. Our 2 shops at Borough Market and Westfield Stratford City will remain open as per the usual opening times. We are spice hunting in Lebabnon and Turket so will be very happy to bring you more spice gems from these two countries. We apologise for any inconvenience caused!


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