Pork Vindaloo

Main courseServes 4

Vindaloo originates from Goa where the cooking combines Portuguese influences with fiery Indian flavours. Vindaloo dishes are made by families for their Christmas celebrations. Use of spices and vinegar that makes a vindaloo as well as the chillies. : 1. Using a spice grinder, grind the whole spices to a fine powder. Make a fine paste with the ginger, garlic, chillies and vinegar. 2. Marinate the pork along with the spices, paste and salt for couple of hours. 3. Heat the oil in a frying pan, add the onion and cook until brown, about 8 minutes. Add the tomatoes and tomato puree and stir. 4. Next add the pork and marinade and brown gently over a moderate heat for 6-7minutes. Turn the heat to low, cover and cook until the pork is done, approx 40 minutes.


400g Pork shoulder, cut into 2.5cm cubes
2 cloves
2.5cm piece of cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns
2 green cardamon pods
5 tbsp vegetable oil
15g fresh Chopped Ginger
20g Crushed Garlic
1 small onion, peeled and chopped
2-4 red chillies, to taste
3 tbsp white wine vinegar
Salt to taste
½ tsp tomato puree
3 medium tomatoes, chopped
Handful fresh Chopped Coriander