Goan

A traditional Goan Vindaloo prepared with pork, showcasing the dish's Portuguese-influenced origins with a rich, spicy, and tangy flavor profile.

Pork shoulder, cut into 1.5-inch cubes · Tamarind paste · White vinegar · Ghee or vegetable oil

A fiery and tangy Goan curry made with chicken, vinegar, and a complex blend of spices. Traditionally slow-cooked for deep flavor.

Chicken thighs, bone-in, skin-on · Tamarind paste · White vinegar · Ghee or vegetable oil

A tangy and spicy Goan prawn curry, known as Ambot Tik, which translates to 'sour and spicy'. It features a distinctive blend of dried red chilies, kokum for sourness, and aromatic spices.

Prawns, peeled and deveined · Dried red chilies (Kashmiri for color) · Kokum petals · Onion, chopped

A regional variation using pork, which is more traditional in some Goan households than lamb. It retains the characteristic spicy, tangy, and complex flavor profile of vindaloo, enhanced by a specific blend of Goan spices.

Pork shoulder, cubed · Onions, sliced · Garlic, minced · Ginger, grated

A fiery and tangy Goan curry made with tender lamb, a complex blend of spices, and vinegar for its signature sourness. Traditionally slow-cooked for deep flavor.

Lamb shoulder, cubed · Onions, sliced · Garlic, minced · Ginger, grated

A fiery and tangy Goan specialty, traditionally made with pork but adapted here for lamb, featuring a complex marinade of vinegar, garlic, and a blend of hot chilies.

Lamb shoulder, cubed · Vegetable oil · Onions, sliced · Garlic cloves