P
Indian · Goa
Vindaloo
Vindaloo is Goan — a Portuguese-Indian fusion dish derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic), adapted in Goa with vinegar, dried red chillies, and warming spices. The dish should be intensely flavoured, sour from the vinegar, and hot — but the heat serves the complexity rather than simply being an endurance test. Pork is the traditional protein.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
800 g
pork shoulder
cut into 3 cm cubes
Your own market
50 g
raw cashews
soaked 15 minutes
Origin · IndiaNot yet stocked in British Columbia
8
dried red chilies (Kashmiri or Byadagi)
seeded and broken
Your own market
1
white onion
quartered
Your own market
40 g
8
garlic cloves
Your own market
2 tablespoons
coriander seeds
Your own market
1 tablespoon
cumin seeds
Not yet stocked in British Columbia
1 teaspoon
black peppercorns
Not yet stocked in British Columbia
6
whole cloves
Your own market
1
cinnamon stick (2 inch piece)
Not yet stocked in British Columbia
2
bay leaves
Not yet stocked in British Columbia
3 tablespoons
vegetable oil
Your own market
250 ml
natural yogurt
Your own market
30 ml
white vinegar
Your own market
500 ml
chicken or pork stock
Not yet stocked in British Columbia
15 g
sea salt
Your own market
5 g
turmeric powder
Not yet stocked in British Columbia
60 ml
coconut milk
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Toast coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a dry pan for 2 minutes until fragrant; grind to a fine powder.
2
Soak dried chilies in 150 ml hot water for 8 minutes; blend with soaked cashews, onion, ginger, garlic, toasted spice powder, and 75 ml soaking liquid until a smooth, thick paste forms.
3
Heat oil in a heavy-bottomed pot over medium-high heat; add bay leaves, then sear pork cubes in batches for 3 minutes per side until deeply browned on all surfaces; set aside.
4
Reduce heat to medium; add chile-cashew paste and cook, stirring constantly, for 6 minutes until darkened and oil separates from edges.
5
Return pork to pot, sprinkle turmeric, and toss to coat; stir in yogurt gradually (50 ml at a time), allowing it to incorporate fully before adding more, approximately 3 minutes total.
From the canon — Turmeric (हल्दी, haldi — Curcuma longa) is the most universally used spice in Indian cooking: the yellow-orange rhizome whose primary active compound (curcum… Turmeric — Fresh vs Dried in Indian Cooking (हल्दी) →
6
Deglaze pot with vinegar, then pour in stock; bring to a simmer, add salt, cover partially, and cook for 50 minutes, stirring every 15 minutes, until pork is tender and sauce is thick and rich.
7
Stir in coconut milk, simmer uncovered for 5 minutes, adjust seasoning with additional salt and vinegar to taste.
8
Serve in a shallow bowl, garnished with fresh cilantro and accompanied by steamed basmati rice or warm naan.
IV
Sensory Tests
◇Where it lives or dies. The moment where vindaloo lives or dies is the vinegar-heat balance — taste at the end of cooking. The sourness should be present but not dominating. The heat should be significant but not so intense that it masks the other flavours. If it is too sour, add a pinch of sugar. If not sour enough, add a splash more vinegar. Serve with plain steamed rice to absorb the sauce.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Ancient Lakes of Columbia Valley Riesling
Ancient Lakes Vineyard — Cave B · Ancient Lakes
Not yet stocked in British Columbia
Wine
From British Columbia
2023 seven stars VEGA
Township 7 Vineyards & Winery · Naramata Bench
Township 7 Vineyards & Winery · Penticton →Sparkling wine
Without alcohol
No pour without alcohol holds against this yet.
Each tap is counted, so the stockist sees the demand Provenance sends them.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance