Pork Vindaloo

Excellent vindaloo recipe. I increased the mustard seeds to about 1.5 tsp and used tamarind concentrate instead of squeezing the tamarind pulp. It worked very well. I also added some partially-boiled potato chunks at Step 4 -- the potatoes absorb the flavor of the sauce and are delicious. They also help thicken the sauce a little.

Kashmiri chili powder has a bright red color but is not so hot. Indian chili powder is hotter but has less fiery color. Using a mix of sweet Hungarian paprika and hot cayenne pepper or Indian chili powder is a good substitute for Kashmiri chili powder.

1 Tbl of Tamarind concentrate per cup of water so in this case 2 Tbl total.

Without tamarind, its not the same. Adding carrots detracts. Potatoes are fine, so is bell pepper - green or red. Nothing else. I find that if you change the ingredients, you do not get an authentic Vindaloo from Goa. Restraint is needed for authenticity. We get the urge to add more veggies to be healthier, to expand the dish, and use substitutes to fill what is lacking. But this is a slippery slope to food that tastes bland and all the same.

Can you tell me how much tamarind concentrate you used?

I didn't have tamarind paste so I used chicken stock instead of the water, put in a TBS brown sugar and finished it with a squeeze of lime. I will add more of the spices next time. Really good!

OK so garlic is actually the first ingredient and I'm clearly blind. Hopefully my comment won't be approved :-) Have fun cooking.

I used a Boston roast with about 50:50 tamarind concentrate and pineapple juice and added about a quarter-cup pineapple juice with the vinegar in the marinade. Rather than bell pepper at the end, I put Poblano chile strips in at the start. I pressure-cooked everything for 18 minutes and left the pressure on sans cooling. I also did the onions and spices separate and seared the pork at high heat in its own trimmed fat+peanut oil. It was wonderful but maybe 10 minutes pressure would be better?

Best recipe I’ve prepared from NYT Cooking and that’s saying something. Doubled the recipe, using 1 tbsp sweet paprika and two tablespoons red pepper flakes and two tablespoons hot paprika for the chili peppers. Pressure cooked on hi for 20 min after adding tamarind juice, along with red bell peppers and 8 red potatoes cut into 1-inch chunks. This is will be attempted with other proteins.

Loved it! I used leg of lamb instead of pork with great results. I also added chopped potato right before the lid went on for simmering. This recipe is a great balance of just the right acidity form apple cider vinegar and tart from the tamarind. Well balanced and delicious. Don't cheat the cooking time!

Loved this recipe. Definite make again. 1tsp cayenne, 2 paprika. Red pepper flakes. Plenty spicy..

Excellent. Julie Sahni really can do no wrong. I made a double batch using 4 T. tamarind concentrate to 4 c. water (per other commenters suggestions). Next time, I’d use one less cup of water (reducing it took too long) and at least one more T. of tamarind—we wanted more tang. On heat: this is spicy, but not overwhelming. On timing: a double batch was still done in 1.5 hours. On fat: that luscious skim of fat pooled on top of the sauce is a feature, not a bug!

This was an excellent recipe! The tamarind makes the rich sauce with hints of sweet-sour notes. I added red rose potato pieces with skin on, and green bell pepper. I also added a tiny bit of honey as my tamarind was too sour and not as mellow. I got a rich gravy coating on all the meat and potatoes. Very pleased with the outcome. By the way, instead of white rice, if you mix brown rice with red cargo rice, you get a delicious rice mix with a nutty taste and lots of healthy fiber in diet.

Really tasty dish! I used white vinegar instead, and probably had to use close to 4 tbsp to make sure that the marinade was like a paste. I couldn’t find tamarind in my grocery store, so I needed to add cornstarch to thicken the curry. I’d make this again, and probably top with chopped cilantro