Name: Goan Pork Vindaloo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 6 cloves; 7.5 cm (3 inches) cinnamon stick or bark; 10 dried Kashmiri chillies; 1 tsp salt; 10 very thin batons of fresh ginger, to serve; 20 g fresh ginger; 1 tsp brown sugar or jaggery; 1 tsp black peppercorns; 4 tbsp white vinegar; 1.4 kg pork, cut into 2cm cubes (I use half shoulder, half belly); ½ tsp ground turmeric; 15 curry leaves; 3 tsp coriander seeds; 5 cloves of garlic; 50 g tamarind pulp (from a block) or 2 tsp tamarind paste; 2 large white onions, thinly sliced into half moons; 2 tbsp vegetable or rapeseed oil; 100 ml hot water; 2 tsp black mustard seeds; 2 tsp cumin seeds

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Chilli & Mint

By Torie True

Published 2021

About

The Portuguese ruled Goa for 450 years, so it is understandable that the local cuisine was heavily influenced by the colonisers. Vindaloo itself derives from the Portuguese dish ‘carne de vinha d’alhos’ meaning ‘meat with wine and garlic’, but the locals made their own interpretation of the dish by replacing the wine with vinegar and adding chillies. It’s a classic which is loved the world over. I opt for dried Kashmiri chillies here, which are not as hot as some, so if you use another vari