Goan Vindaloo Recipe

Serves: 3–4
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Skill Level: Easy

This authentic Goan Vindaloo balances heat, acidity and rich aromatic spices for a bold, flavourful curry. Using our Goan Vindaloo Spice Mix, this recipe captures the true taste of Goa while remaining simple enough for any home cook.

Shopping List

  • Meat of your choice – 750 g
  • Ginger – 1 inch
  • Garlic – 4–5 large cloves
  • Lemon – a few drops
  • Onion – 350 g
  • Tomato – 300 g
  • Coriander leaves – 2 tbsp
  • Oil of your choice
  • Salt – to taste
  • Coconut milk – ¼ cup (optional)

Cooking Method

  1. Prepare the marinade
    Grind the ginger and garlic into a smooth paste (or use ready-made pastes).
    Marinate the meat with the paste, lemon and salt for a couple of hours.
  2. Cook the base
    Heat oil in a pan and sauté the onions until lightly brown.
    Add the chopped tomatoes and cook on medium heat until soft.
  3. Add the meat and spices
    Add the marinated meat, the full pack of Goan Vindaloo Spice Mix and ½ cup of water.
    Cook on medium heat, stirring occasionally, until the meat is tender and the curry has thickened.
  4. Adjust and finish
    Add salt to taste and adjust the water consistency if needed.
    Stir through coriander leaves.
    Optional: Add a splash of coconut milk for extra richness.
  5. Serve
    Enjoy hot with rice, roti or naan.

Vegetarian note:
If using vegetables or plant-based protein instead of meat, use 3.5 tbsp of the spice mix for 750 g.

Recipe Notes

  • Gluten free and nut free
  • Authentic Goan household-style recipe
  • Optional coconut milk for a milder, richer finish

Pair this Vindaloo with Bombay Potatoes or Kerala Curry Powder for a complete meal.