Pork Vindaloo

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Yatra: A culinary journey across India

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

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