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Trans-fat Free, Low Carb
Metric measurements


1tablespoon coriander seeds
1tablespoon poppy seeds
1tablespoon mustard seeds red
1tablespoon cumin seeds
½cup peanut oil
2tablespoons red pepper flakes hot, dried
1tablespoon ginger fresh, grated
4each garlic clovesVideo ground to a paste
1pound pork boneless, cut in 2 inch cubes
1pound beef boneless, cut in 2 inch cubes
1teaspoon salt to taste
1cup water
½cup vinegar
* not incl. in nutrient facts


Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released.

Grind the seeds in a processor to a fine powder.

Set aside.

Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic.

Stir fry over moderately low heat for 2 minutes.

Add the meat and stir continuously for 10 minutes as the meat browns.

Add the water, cover the pan and cook until the meats are tender, about 1 hour.

When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen.

This is an indication that the vindaloo is ready.

At this stage, all the oil may be poured off before serving.

Serve warm with plain white rice and masoor dal.

First published: last updated: 2015-01-31


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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 56565% of calories from fat
 % Daily Value *
Total Fat 41g 62%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 491mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 87g
Vitamin A 14% Vitamin C 6%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
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