Goan-style Pork Curry

Monisha Bhardawaj celebrates tropical flavours in this Goan-inspired curry, spiked with vibrant chillies and tart-tasting vinegar
By Monisha Bharadwaj
Goan-style Pork Curry
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


  • 600 g boneless pork shoulder, cubed
  • 1 tsp turmeric
  • 1 tsp salt

For the curry paste

  • 10 red chillies
  • 1 large onion, sliced
  • 3 cm ginger, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp garam masala
  • 75 ml malt vinegar
  • 3 tbsp sunflower oil

To serve

  • 2-3 whole red chillies
  • boiled rice, to serve


1. Mix the pork, turmeric and salt in a large mixing bowl and leave on one side while you make the curry paste.

2. Slit the chillies, remove the seeds and soak in hot water to cover; leave on one side for 10 minutes. Tip the chillies and their soaking liquid into an electric food processor and blend to a smooth paste with the onion, ginger, garlic, garam masala and vinegar.

3. Heat the oil in a heavy-bottomed saucepan and fry the pork until browned. Add a dash of water if the meat starts to stick.

4. Add the blended curry paste from the food processor, and stir well. Check the seasoning and pour in enough hot water to cover the meat. Reduce the heat, cover the pan and simmer for about 45 minutes, until the meat is tender and the sauce has cooked down to a thickish masala.

5. Serve hot, garnished with whole red chillies and accompanied with boiled rice.

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