Vindaloo
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
4 servings of Vindaloo, served without an uncounted side.
4 servingsFinal yield 1,250 g
Ingredients
- 700 gPork, fresh, shoulder, whole, separable lean and fat, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 180 gOnions, raw
- 20 gGinger root, raw
- 30 gOil, olive, salad or cooking
- 250 gBeverages, water, tap, drinking
- 7 gSalt, table
- 15 gGarlic, raw
- 5 gSpices, cumin seed
- 4 gSpices, pepper, red or cayenne
- 80 gVinegar, distilled
Method
- Cut pork shoulder and mix with vinegar, garlic, ginger, chilli, cumin and salt.
- Brown meat with onion in all oil at 175 °C for 15 minutes, add tomatoes.
- Add 250 g water and braise 60 minutes to a tender sour sauce; oil remains in served curry.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,145.4 kcal
- Protein
- 128.4 g
- Fat
- 158.9 g
- Total carbohydrate (by difference)
- 45.4 g
- Total dietary fibre (USDA)
- 10.2 g
- Saturated fatty acids
- 48.3 g
- Sodium
- 3,222.2 mg
- Salt (sodium × 2.5)
- 8.1 g
Per serving
- Energy
- 536.4 kcal
- Protein
- 32.1 g
- Fat
- 39.7 g
- Total carbohydrate (by difference)
- 11.3 g
- Total dietary fibre (USDA)
- 2.5 g
- Saturated fatty acids
- 12.1 g
- Sodium
- 805.6 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 171.6 kcal
- Protein
- 10.3 g
- Fat
- 12.7 g
- Total carbohydrate (by difference)
- 3.6 g
- Total dietary fibre (USDA)
- 0.82 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 257.8 mg
- Salt (sodium × 2.5)
- 0.64 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal