Pork Vindaloo

Name: Pork Vindaloo
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp ground turmeric; 200 g/7 oz tomatoes, finely chopped (or use canned chopped tomatoes); 700 g/1 lb 9 oz pork leg, cut into bite-size pieces; 2.5 cm/1 in cinnamon stick; 10 black peppercorns; 300 g/10½ oz onions, finely chopped; 1 head of garlic, cloves cut into slivers; 5–6 tbsp rapeseed/canola oil; 1 tbsp soft brown sugar; 2 tbsp Ginger-Garlic Paste; 75 ml/3 fl oz/⅓ cup malt vinegar; 2 tbsp chopped green chillies; 5 cloves; 1 tsp fenugreek seeds; ½ tsp chilli powder; 1 tbsp coriander seeds; 1 tsp seeds from black cardamom pods; 3 dried red chillies; 1 tbsp cumin seeds; 2 tbsp chopped fresh coriander/cilantro, to garnish; salt, to taste; 2 bay leaves; 1 tsp Kashmiri chilli powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Pork vindaloo, with its iconic vinegar tang, is a classic Goan dish and so popular worldwide that you will find it in almost every Indian restaurant. Even though vindaloo curry is well-known for its high level of heat, you can adjust it to taste, reducing the amount of red chillies used in the marinade for a milder dish.

Ingredients

700 g/1 lb 9 oz pork leg, cut into bite-size pieces
5–6

Asia
India
Goa
Main course

Method

First, make the marinade. In a large, dry frying pan, roast all the dried whole spices, except the turmeric, over a medium heat until fragrant. Let cool slightly, then transfer to a spice grinder along with the turmeric and blitz to a fine powder.

In a food processor, combine the green chillies, vinegar, brown sugar and ginger-garlic paste, and blitz to a smooth paste. Add the spice pow