Vindaloo is a typical East Indian curry dish, and is probably a staple of most curry houses across the world. Vindaloo usually involves garlic, pork and vinegar as its base.

The recipe we are using today comes from Addicted to Curryand it’s cooked in Chapter 91 as Mukai and Nao are stranded on a boat. Mukai is challenged into making a dish without the use of water as there is a huge lack of potable water on the boat!


Chapter 91 of Addicted to Curry, Scanlations thanks to

The ingredients for the recipe aren’t too difficult to obtain, or should be in a typical pantry except for maybe the Japanese chili and the coconut vinegar. You can replace chili with cayenne and the coconut vinegar with cider vinegar, which is what I have done for my recipe.

I started out with blending my spices and immediately ran into a problem. The “paste” was more a liquid. On review, other vindaloo recipes on the Internet called for 2-3 tablespoons of vinegar. Mine required a cup.

Turned out into a liquid...

Turned out into a liquid…

Alright, no matter. The only thing at stake is my dinner anyway…

Pressing on, I decided to continue with the recipe. In the manga, when Mukai pours his marinade out (ok so maybe it is supposed to be a liquid then?) onto the meat, he says something along the lines that it stinks. And it really does. I love the smell of vinegar, but whoa! This is strong! Tossed the whole bag into the fridge to sit for a while.

Sitting in the marinade

Sitting in the marinade


Alright, show time. I hate chopping onions, and you’ll see in the following pictures that my onions are totally unevenly chopped. It’ll be okay, as long as the pieces are about the same size or they’ll cook unevenly, although to caramelise I don’t think that really matters. Caramelising takes some patience, just remember you want them nice and brown. I am a highly impatient cook, so instead of waiting for the pork fat to liquefy, I just put some canola oil in the pan. Works the same.


Not quite yet…


Keep your heat medium – medium low, and put a little water now and then to prevent your onions from drying out. 

Delicious caramelised onions!

Yeah! We got it!

At this stage of delicious-smelling onions, you can pour your vindaloo mixture in. You can also start your white rice going, if that’s your choice of carbohydrates!

It smells good!

It smells good!


The recipe didn’t really specify how hot to cook it at this stage, so I kept it at medium and let the meat cook through. Pork can be a little pink inside, but just make sure that you cook it fully. The vinegar didn’t smell too overpowering at this stage, although I was unsure if it was because my olfactory nerves had already kinda gotten used to the smell, or it was floating along with bliss at the smell of onions. The amount of liquid seems right too, so I figure that it was just because of the plot point (that there was a lack of available water) that made Mukai use a whole cup of vinegar.

And finished!

And finished!


It looks good as a curried dish, although I have to say I didn’t distinctly taste a “curry” flavour. However, it is spicy, and the kick happens after that first initial vinegary taste. The smell of vinegar is also pretty strong, but the taste is pretty good.  The onions lend an underlying sweetness to the entire dish too. I highly recommend eating it with a plain carb dish like rice or even plain pasta – the sauce is too vinegary otherwise to eat on its own.

Definitely a nice and easy recipe for beginner cooks. A very good dish for those who like sour-tasting food, if not skip this one.


Addicted to Curry's Vindaloo
Serves 4
An East Indian curry dish!
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. Boneless pork ribs - 500g
  2. Salt - half teaspoon
  3. Sugar - 1 teaspoon
  4. Brown/white onions - 2 medium
  5. Coconut vinegar - 1 cup (or use cider vinegar)
  6. Brandy - 2 tablespoons
For the spice mix
  1. Garlic - 6 cloves
  2. Ginger - 3cm piece
  3. Japanese chili - 4 (or substitute with cayenne powder, to taste)
  4. Chilli powder - 1 teaspoon
  5. Black pepper - 1 teaspoon
  6. Cumin - 1 teaspoon
  1. Blend the spices and coconut vinegar together to create a paste
  2. Trim off excess fat from pork, reserving 1 tablespoon for later. Cut pork into bite size pieces and marinate in paste from step 1.
  3. Cook solid fat in a pan until enough liquid fat has been released and add in finely diced onions. Fry onions until they are completely brown and caramelised.
  4. Add pork with marinade to the pan. Add salt. Cook until pork is tender and juices run clear.
  5. Add sugar and brandy last.
  6. Enjoy!
  1. Choose pork with a good amount of fat.
Adapted from Addicted to Curry
Adapted from Addicted to Curry
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