One of our favorite Indian dishes around here! Vindaloo can be made with a variety of meats, typically chicken or shrimp, but use whatever you prefer. Use our Vindaloo spice blend for the base, and add our powdered hot chile for extra kick!



  • 1/2 Cup vinegar
  • 8 garlic cloves (peeled)
  • 2 Tbsp Hellfire Farm Vindaloo Spice Blend
  • Hellfire Farm powdered chile as desired


  • 2-3 lb meat, cut into 1/2″-3/4″ chunks
  • 1 onion, chopped
  • 2 Tbsp tomato paste
  • 1/2 Cup water
  • cooking oil
  • salt to taste


Blend the marinade ingredients into a fine paste. Cover the meat thoroughly and marinade in refrigerator for 4-6 hours.

Remove from refrigerator. Heat 2-3 Tbsp oil in a skillet (cast iron is best) on medium heat. Add the meat and cook for about 5 minutes, stirring often.

Add the onions and tomato paste and stir well. Then add the water.

Cover and reduce heat to low. Simmer for 15-20 minutes or until well done (If you use beef I recommend an hour to make it really tender)

Serve with rice (basmati, jasmine, etc.) and raita (recipe coming soon).

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