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Sauces, pastes & condiments · Curry pastes

Vindaloo paste

Sharp, hot Goan paste of vinegar-soaked red chillies, garlic, ginger and warm spices for pork vindaloo.

Also called: vindaloo masala paste, vindalho paste, goan vindaloo paste

Around the world: विंदालू मसालो (kok)

Make it yourself: Goan vindaloo paste

What it is

Vindaloo paste is the wet masala of Goan vindaloo: dried Kashmiri chillies soaked in palm (toddy) or cider vinegar and ground with garlic, ginger, cumin, black pepper, cloves, cinnamon, turmeric and a little sugar. The name comes from the Portuguese vinha d'alhos (wine and garlic), not from potatoes. Its acidity helps it keep for a couple of weeks in the fridge.

How it’s used

  • Marinating pork for vindaloo
  • Duck, beef and prawn vindaloo
  • Spicing Goan sausage mixtures

Characteristics

Taste
Vinegary-sour, hot and garlicky with a sweet edge.
Texture
Thick, smooth paste.
Sold as
paste
Cooking uses
Mainly a seasoning, Commonly cooked
Common in
Goan, Indian

Storage

Refrigerated. Covered jar in the fridge for up to 2 weeks; freeze portions for 3 months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
127 kcal
Protein
6.363 g
Carbohydrate
24.296 g
Fat
5.801 g
Fibre
15.705 g
Sugars
4.653 g

USDA FoodData Central: Spices, paprika × 0.45 (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Vindaloo masala — Mix 3 tbsp of the dry blend with 4 tbsp vinegar and 4 crushed garlic cloves.

Related ingredients

Recipes with vindaloo paste

No recipe in the catalogue uses it yet.

More curry pastes