Goan-Style Pork Vindaloo

Name: Goan-Style Pork Vindaloo
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 teaspoon cardamom seeds (you may take the seeds out of pods if you cannot buy them loose); 10 tablespoons vegetable oil; ½ teaspoon ground turmeric; small, whole garlic bulb, cloves separated and peeled (or the equivalent, if using a large bulb); 1 tablespoon ground coriander seeds; 1 teaspoon black peppercorns; 1 teaspoon fenugreek seeds; 1½ teaspoons black mustard seeds; 5 tablespoons white wine vinegar; 1½–2 teaspoons salt; 2–3 dried, hot red chillies; 900 g/2 lb boneless pork shoulder meat, cut into 2.5cm/1 inch cubes; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 7.5 cm/3 inch cinnamon stick; 2 teaspoons cumin seeds; 4–6 tablespoons water, plus 225 ml/8 fl oz water; 175–200 g/6–7 oz onions, peeled and sliced into fine half-rings; 1 teaspoon light brown sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

The Hindus and Muslims of India do not, generally, eat pork, but Indian Christians do. This dish, with its semi-Portuguese name suggesting that the meat is cooked with wine (or vinegar) and garlic, is a contribution from the Konkani-speaking Christians of Western India.

Vindaloos, which may be made out of lamb and beef as well, are usually very, very hot. You can control this heat by putting in just as many red chillies as you think you can manage. Serve mounds of fluffy rice on the

Ingredients

Asia
Europe
India
Portugal
Main course
Gluten-free

Ingredients

Method