Spicy Pork Vindaloo – Indyal

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4.73 out of 5 Stars by 11 readers!

The spicy vindaloo made by the East Indians of Bombay, India is derived from Portuguese Carne de Vinha D’Alhos dish. Made with dry or fresh indyal masala, here’s how our family makes it for dinner!

The traditional pork vindaloo tastes as glorious as the pork sorpotel, or even more so! It’s tangy without needing any amboshi.

The blend of chillies and spices makes your mouth water, literally! And it is served with as much pomp as the corned tongue or any other precious traditional dish.

Want to try making the droolsome vindaloo on your own? It takes a bit of know-how and experience. So unless you have East Indian blood, it’ll take a few tries to get it right, but you will eventually.

Almost every family has their own version of the pork vindaloo recipe made with their special indyal masala, but here’s the recipe we use at home.

What is the Pork Vindaloo recipe used by East Indians?

This pork vindaloo recipe is a derivative of the Portuguese Pork Vindaloo recipe that was called Carne de Vinha D’Alhos which means meat in a marinade of wine and garlic.

When the Portuguese were handed over Bombay as a gift in 1661, they influenced some of the traditions and culinary dishes of the local East Indians. Some of their dishes were also adopted and localized, this vindaloo being one of them.

The most important ingredients in the recipe are of course the pork, garlic, and a hearty dose of wine. Although it takes a tad of a learning curve, this traditional pork dish is not too difficult to make.

What ingredients do you put in a pork vindaloo?

Although, almost always, we tend to make at least 2 or 3 kgs of pork vindaloo at a time; since it’s your first try, let’s measure out the ingredients we use for a kg of pork meat instead.

Here are the ingredients we use:
1 kg pork with a thick fat layer, cut into medium pieces
15 kashmiri chillies (If you want it spicier add 3 more)
2 pods garlic
1-inch fresh ginger
1 tbsp turmeric powder or 1-inch fresh turmeric
2 tablespoon jeera or cumin
250 ml vinegar
1 tablespoon salt
* If you can’t find kashmiri chilies, any super spicy dried red chilies will do

How to make Pork vindaloo?

The trick to getting the best tasting vindaloo is using a mix of meaty pieces and fatty pieces. The fatty pieces are important components that add to the flavor of the dish.

Grind Chillies and other ingredients - Pic by Abby from AbbysPlate
Grind Chillies and other ingredients to a fine paste

Start by grinding all the ingredients to a fine paste with the about 50 ml of the vinegar. Apply this paste which we call the indyal masala to the pork pieces and marinate overnight in a stainless steel, earthen or glass dish.

Lush spicy pork Vindaloo - Pic by Abby from AbbysPlate
Lush spicy pork Vindaloo

The next morning, add the rest of the vinegar and slow cook the pork on a medium flame till the meat and tushin or skin is tender, stirring occasionally. If needed, add more salt or vinegar, but never water.

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We usually cook the vindaloo for about an hour or so, before it’s ready to serve. After an hour, taste a piece and check if the tushin is soft enough to eat. If not, cook for another 15 minutes.

The dish can be stored at room temperature for a few days to a week. It does not spoil and tastes better with age.

Enjoy the spicy vindaloo with turmeric rice or plain rice or soak it with some tasty bread such as pav. I think it tastes better with some chitaps or foogias too!

Pork Vindaloo in a pot.
Pork vindaloo is addictive
Pork Vindaloo in a pot.

Spicy Pork Vindaloo – Indyal

The Spicy East Indian Vindaloo or Indyal dish has been influenced by the Portuguese Carne de Vinha D'Alhos dish.
4.73 out of 5 Stars by 11 readers!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Course Dinner, Lunch
Cuisine East Indian, Indian, Portuguese
Servings 12 Servings
Calories 232 kcal
Dairy free icon on Abbysplate website.
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
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  • 1 Kilogram Pork Preferably with a thick layer of fat, cut into medium pieces
  • 15 Dried Kashmiri Chillies If you want it spicier add 3 more
  • 2 Garlic Pods
  • 1 inch Ginger Chopped roughly.
  • 1 Tablespoon Turmeric powder (Or 1 inch fresh turmeric chopped roughly. )
  • 2 Tablespoons Cumin (Jeera)
  • 250 ml Vinegar
  • 1 Tablespoons Salt


  • Grind the chillies and all other ingredients in a mixie with about 50 ml of the vinegar to form a paste.
  • Apply the paste on the pork pieces and marinate in a steel, glass or ceramic vessel overnight.
  • The next day, cook the pork mixture with the remaining vinegar on a medium flame for about an hour or till the meat and skin (tushin) is soft and tender. Stir occasionally.
  • After an hour, taste a piece of meat to see if it is tender enough. If the meat or skin needs more softening, cook for another 15 minutes. (It all depends on the meat and stove.)
  • Taste the vindaloo and check if more salt or vinegar is needed and as necessary. (Vindaloo doesn't require fixed measurements, so once it tastes' good to you that's it!)
  • Serve with rice or bread!

Please click to rate the recipe! Left you don’t like it, right you love it!

Stuff You Might Want to Use

Mixer Grinder – Food Processor
King Arthur Baking - Country Bread Knife
6 Piece Stainless Steel Cookware Set
Stainless Steel Spoon
Steel and Copper Serving Handis (Indian Pots)

Nutrition (Per Serving)

Calories: 232kcal | Carbohydrates: 2g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 631mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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Cooking Tips & Tricks

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Questions about Cooking Traditional Pork Vindaloo

How Long Can Pork Vindaloo Be Stored after cooking?

The dish can be stored at room temperature for a week as it does not spoil and tastes better with age. In the fridge, it’ll last for up to 2 weeks. You can also freeze it in an air-tight container for up to 6 months.

What Does Vindaloo Mean?

Vindaloo is an ‘East Indian Marathi’ word derived from the Portuguese word Vinha D’Alhos which means marinated in wine and garlic.

What Other Recipes Are Popular to Make?

Other popular recipes include meatball curry, sorpatel, chicken tope, chicken roast, or even duck moile.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

Latest Book:
East Indian Celebration
Festive Recipes from Abby's Plate

See the full list of books here!

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Spicy East Indian Pork Vindaloo Recipe - By Abby from AbbysPlate
The spicy East Indian vindaloo we made for our granny's last birthday

3 thoughts on “Spicy Pork Vindaloo – Indyal”

  1. Looks just like my mom used to make. I don’t remember the recipe because we only order from outside now, but vindaloo is perfect..5 stars

  2. It was actually easy to make. But then it maybe because I remember how it tastes like when Aunty Flory makes it. I’ll make it again for Xmas 5 stars


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