Pork Vindaloo

Discover how delicious an authentic vindaloo can be with Cyrus Todiwala's wonderfully piquant, flavourful recipe for this classic Goanese dish
By Cyrus Todiwala
Pork Vindaloo
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes plus 3 hrs or overnight marinating
  • Effort: medium



  • 2 tsp vegetable oil
  • 6 fresh curry leaves
  • 3 onions, finely chopped
  • 150 g piri-piri masala, see below for recipe
  • 800 g leg of pork, cut into 2cm cubes
  • 250 ml chicken stock or water
  • 1 tbsp tamarind pulp, or paste, or 1 tsp tamarind concentrate
  • 1 tsp sugar
  • 12baby potatoes
  • 8 small shallots
  • 1 tsp salt

For the piri-piri masala

  • 20 g large dried chillies, broken or snipped into pieces
  • 50 g ginger, coarsely sliced
  • 200 ml palm vinegar
  • 10 clove garlic, coarsely sliced
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 cm cinnamon sticks
  • 5 black peppercorns


1. First prepare the piri-piri masala. Put the dried chillies, garlic, ginger, coriander, cumin, cinnamon and peppercorns in a bowl.

2. Pour over the vinegar to cover, then cover tightly and set aside for at least 3 hours, preferably overnight.

3. Grind the chilli mixture a smooth paste. If using a blender you may need more vinegar. Add the vinegar a little at a time, taking care not to make the paste runny.

4. Heat the vegetable oil in a large, heavy-based saucepan on a medium heat.

5. Add the curry leaves and fry, stirring now and then for a few seconds, then add the pork, mixing well.

6. Next stir in the onions and fry until a deep golden brown.

7. Stir in the piri-piri masala and cook until well browned.

8. Stir in the stock or water, then add the tamarind and sugar, bring to the boil and simmer for about 25 to 30 minutes or until the pork is cooked through.

9. Halfway through the cooking time, add the uncooked peeled baby potatoes and shallots.

10. Season with salt then serve with pulao rice.

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