Nuclear Vindaloo

Description: Vindaloo is a spicy and tangy Indian curry dish that originated in the Goa region. It is typically made with meat, vinegar, and a blend of spices including cumin, coriander, and chili peppers.


  • 1 lb. boneless meat (pork, chicken, or beef), cut into small cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 2-3 green chilies, chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 1/2 cup white vinegar
  • 1 tablespoon Nuclear Option
  • Salt, to taste
  • Chopped fresh cilantro, for garnish


  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add the diced onion and sauté for 3-4 minutes, or until softened and lightly browned.
  3. Add the minced garlic, ginger, and chopped green chilies to the pot and sauté for another minute.
  4. In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant, then grind them into a fine powder using a spice grinder.
  5. Add the ground spices, turmeric, red chili powder, and paprika to the pot and stir well to combine.
  6. Add the meat to the pot and stir to coat it in the spice mixture.
  7. Add the Nuclear Option, tamarind paste, brown sugar, white vinegar, and salt to the pot and stir well.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  9. Let the vindaloo simmer for 45-60 minutes, or until the meat is tender and the sauce has thickened.
  10. Garnish with chopped fresh cilantro and serve hot with rice or naan bread.

Nutritional Information:

  • Calories: 422
  • Fat: 21g
  • Protein: 27g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Sodium: 719mg