Pork Vindaloo

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Think “vindaloo” and one tends to think of something dark and hot. An authentic Vindaloo, however, is nothing like that. Gently red in color and brimming with flavor rather than heat, it is a joy.


  • 1 lb 12 oz/800 g pork, diced
  • vegetable oil, for frying


Put all the masala ingredients except the vinegar into a food processor and whiz, then add the vinegar to make a smooth paste.

Heat some vegetable oil in a pan and cook the onions until they are soft, then add the masala and stir-fry for a couple of minutes.

Stir in the pork and cook for a couple of minutes, or until the ingredients are all mixed. Add a little water to make a th