Pork vindaloo

Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon
By Gary Rhodes
Pork vindaloo
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 10-12 dried Kashmiri chillies, (halve quantity if not Kashmiri)
  • 1 head garlic, cloves separated and peeled
  • 1/4 tsp cloves
  • 1/4 tsp turmeric
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 60 ml cider vinegar, or Goan palm vinegar
  • 1 kg boneless pork, from the leg, cut into 3cm cubes
  • 60 ml vegetable oil
  • 2 red onions, finely chopped
  • 4 medium potatoes, cut into 3cm cubes

Tips and Suggestions

You can also use ready-boiled potatoes in this curry - add them to the vindaloo during the last 5 minutes of cooking.


1. Soak the dried chillies for 5 minutes in about 50ml warm water; enough to cover. Drain the chillies, reserving any soaking liquid. Cut the chillies open and discard any seeds. Leave on one side.

2. Heat a griddle over a moderate heat and toast the garlic cloves, stirring all the time, for about a minute.

3. Using a mortar and pestle, finely pound the chillies and their soaking liquid with the garlic, cloves, turmeric, peppercorns, cumin and vinegar to make a coarse paste. Rub this masala over the pork and set aside for 15 minutes.

4. Heat the oil in a sturdy casserole pan and fry the onions over a moderate heat until softened. Tip in the meat along with any masala and add the potatoes. Continue frying for 5-10 minutes.

5. Pour in enough water to barely cover the meat, put the lid on and simmer over a very gentle heat for about 30-40 minutes, until the masala has thickened and the meat is tender - stir the curry regularly to prevent it catching on the bottom of the pan. Add a dash more water during cooking if you think the curry needs it.

6. Serve with fluffy boiled rice. Vindaloo tastes even better if you make it the day before needed.

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