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); 7.5 cm/3 inch cinnamon stick; 1½ teaspoons black mustard seeds; 5 tablespoons white wine vinegar; 1 teaspoon fenugreek seeds; 1½–2 teaspoons salt; 4–6 tablespoons water, plus 225 ml/8 fl oz water; 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; small, whole garlic bulb, cloves separated and peeled (or the equivalent, if using a large bulb); 1 teaspoon black peppercorns; 2–3 dried, hot red chillies; 2 teaspoons cumin seeds; 1 teaspoon light brown sugar; 10 tablespoons vegetable oil; 1 tablespoon ground coriander seeds; 175–200 g/6–7 oz onions, peeled and sliced into fine half-rings; ½ teaspoon ground turmeric

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