How to Cook Authentic Pork Vindaloo - Madhur Jaffrey's Flavours Of India - BBC Food 

Like in other countries, France and Italy in particular, there are are so many versions of “authentic” (insert famous dishes here). All have slight variations. For vindaloo, my cookbook directs the use of tamarind along with very similar technique as this recipe for my version, and it’s the first time I see tomatoes used. Nevertheless, this recipe inspires me to try it as is. I still might add the tamarind!

Sir, what is the best place to have authentic pork vindaloo and goan sausage, in Goa? I'm traveling to Goa next month.

@H-Town LuckyFish you are absolutely correct. The flavour is really enhanced after a day left in the fridge.

+Priyanka nyss could you please advice me how many whistles it requires?

Wings11ful 3 to 4 whistle then on low heat for 5 Minutes

the recipes where on ceefax after the show.

We had VCRs

Madam I use beef in this recipe

They didn't have piri piri chillies when they were in goa

Yup. Totally agree. tomatoes is not a part of the authentic vindaloo.

I cook good vindaloo and even i am a good chef.

Make a big batch and freeze portions. You could eat great vindaloo for weeks

IceLysis the vinegar doesnt make it that spicy

Only one. ME. hahahaha. I think it's for 4

@@stevefowler3398 yes I was hoping it would be just for one 🤣🤣

Actually no traditional Indian curry is cream based so no that's not why your vindaloo turned out bland. If you noticed she said a teaspoon of salt but added much more. Also, I'd lightly season all the ground pastes and spices. Most importantly make sure you're using very spicy chillies, vindaloo is traditionally made with Goanese chillies which are very spicy and flavorful.

not really, you simply must be used to cream-based curries, which mainly come from north India. This one belongs to the South (Portuguese, technically) and the flavours are very different from the North. Come to think of it, different regions of India have very different flavours though the northern ones are the most popular thanks to its exposure as takeaway food in the west.

zswagga7 No kashmeri Read dried chilli for read colour they are not spicy

Did you marinade overnight?!

Add a sprinkle of MSG next time.

Well yes but only to prepare it for the other marinade later

Came looking for the “not authentic” comment. Can you post your authentic recipe? RU-vid is full of non authentic vindaloo recipes.

She did explain in the beginning that the 'aloo' comes from the word aloosh which is garlic in portugese, not aloo as in potatoes.