Shikar Vindaloo - Fiery Goan Pork Curry- Our Virtual Kitchen

Shikar Vindaloo (Fiery Goan Pork Curry)

Servings: 4

Prep: 20 mins

Cook: 40 mins

I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.

Shikar Vindaloo is a traditional Goan pork curry renowned for its bold flavours and fiery heat.

Originating from the Portuguese influence in Goa, Shikar Vindaloo combines marinated pork with a spicy, tangy sauce infused with vinegar, garlic, and a blend of fiery spices. Historically, ‘vindaloo’ derives from the Portuguese ‘carne de vinha d’alhos,’ meaning meat marinated in wine and garlic. Since wine was not commonplace in Goa, the locals tapped into the abundant coconut trees that dotted the coastline and used the coconut tree sap to make palm vinegar.

Over time, Goan cooks adapted this dish, substituting wine with local vinegar and adding indigenous spices, resulting in the intensely flavourful and spicy vindaloo we know today.

Shikar Vindaloo, in particular, is a variation that emphasizes a gamey or wild meat flavour, but in modern adaptations, pork is commonly used. This dish holds a special place in Indian cuisine, especially within the Goan community, symbolizing a fusion of Portuguese and Indian culinary traditions. Its fiery profile makes it a favourite among spice lovers, and it is often served with rice or Indian bread to balance the heat.

Preparing Shikar Vindaloo within an hour requires efficient marination and cooking techniques, but the result is a rich, aromatic curry that captures the essence of Goan flavours.

Ingredients

1 kg pork shoulder or pork belly, cut into chunks
100 ml white vinegar or Goan vinegar
6 cloves garlic, minced
2-inch piece of fresh ginger, grated
2 tablespoons red chili powder (preferably Kashmiri for colour, but use extra for heat)
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2-3 dried red chilies (adjust for extra hot spice level)
2 bay leaves
1 tablespoon sugar
Salt to taste
2 tablespoons oil (vegetable or mustard oil)

Instructions

In a dry skillet, toast cumin seeds, coriander seeds, black peppercorns, and dried red chilies until fragrant. Allow to cool, then grind into a fine powder using a spice grinder or mortar and pestle.
In a large mixing bowl, combine the vinegar, minced garlic, grated ginger, red chili powder, turmeric, ground spice mixture, bay leaves, sugar, and salt. Mix well to form a marinade.
Add the pork chunks to the marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes, preferably up to 1 hour for more flavour.
Heat oil in a heavy-bottomed pot over medium heat. Add the marinated pork along with the marinade. Sear the pork until browned on all sides, about 5-7 minutes.
Reduce heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the pork is tender and the flavours meld. Adjust seasoning if necessary.
Serve hot with steamed rice or Indian bread, garnished with fresh coriander if desired.

Notes

For an extra hot version, increase the amount of dried red chilies and chili powder.
Using freshly ground spices enhances flavour. If you prefer a milder taste, reduce the chili quantities accordingly.
The marination process is crucial for developing the authentic flavour; however, even a 30-minute marination imparts good taste.
Traditionally, vinegar is used for its tang and preservative qualities, but you can substitute with lemon juice in a pinch.
Ensure the pork is cut into uniform pieces for even cooking.
Serve with plain steamed rice to balance the heat and allow the flavours to shine.