Pork Vindaloo

Pork Vindaloo


1 person made this

What makes this curry so special is the combination of the spice paste and vinegar. You can add a little more chilli if you like it hot.

kate Queensland, Australia

Serves: 4 

  • 900g pork fillets, cut into cubes
  • 4 tablespoons oil
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon tomato paste
  • 3 tomatoes, diced
  • 3 tablespoons cider vinegar
  • salt and pepper, to taste
  • 1 cup water
  • coriander leaves, to garnish
  • Spice paste
  • 1 teaspoon cumin seeds
  • 4 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 5 peppercorns
  • 1 green chilli, diced
  • 3cm fresh ginger, diced
  • 4 cloves garlic
  • 3 tablespoons lemon juice

Preparation:20min  ›  Cook:50min  ›  Extra time:1hour30min marinating  ›  Ready in:2hours40min 

  1. Make the spice paste: in a spice grinder powder the cumin, cardamom, cloves, cinnamon and peppercorns. Put the powder in a food processor with the chilli, garlic, ginger and lemon juice. Process into a paste.
  2. Mix the pork with the spice paste. Cover and marinate 1 1/2 hours.
  3. Heat the oil in a frying pan and add garlic. Saute 1 minute then add onions and cook until golden. Add turmeric, chilli powder, tomato paste, tomatoes and vinegar. Mix well.
  4. Add pork and salt to taste. Cook 10 minutes, stirring. Add water and simmer 30 minutes or until pork is cooked through.
  5. Add pepper and serve hot garnished with coriander leaves.

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