Goanese hot and pungent curry (Vendaloo) from Classic Indian Cooking (page 199) by Julie Sahni

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Notes about this recipe

  • Eat Your Books

    Advance prep: Pork marinates for 8 hours (to 48 hours) before cooking. Can substitute vegetable oil for mustard oil.

  • hibeez on April 27, 2026

    This was delicious and easy! Definitely use the mustard oil if you can. I used 1.75 lbs of boneless pork ribs and no bones. It cooked down a fair bit and probably would have served 4 people (had a hungry guy who counts as two). I pureed the marinade in the processor and it still was "chunky". I also had a tub of tamarind that I diluted with hot water instead of the block of tamarind - unsure of how much water to add (used 3/4 cup) but probably could have used more. the sauce was thicker than I would have liked. The spice was not as hot as I've had in Indian restaurants but I could up the pepper. The flavors were wonderfully complex and I will be making this again.

  • spvla on April 09, 2026

    There’s a version of this recipe on the NYT so I kind of did a mash up of the two. Used 3 tsp Kashmiri chili powder, 1 tsp cayenne and 1 tsp smoked paprika in place of paprika and red pepper she calls for. Also subbed 1.5 tbsps tamarind paste in 2 cups water for the tamarind pulp. Added whole cardamom and cloves to the fried onions instead of adding ground to the marinade. Very delicious and solidly medium+ on the spice scale.

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