Nutty-Tart Pork with Cider Vinegar, Cashews, and Onions

Pork Vindaloo (version 2)

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This version of the famed Goan vindaloo incorporates a locally grown commodity, originally brought in by the Portuguese traders and settlers and prized not only in India, but also all over the world: cashew nuts. In this curry, the cashews are stir-fried with the onion to provide a nutty-roasted component to the sauce’s flavor.

One night when I served this curry, I also made the green beans curry Vengayam avarai and served the combination wi