Pork vindaloo

Make this spice-packed vindaloo to understand the Portuguese influence on Goan cuisine
By Cyrus Todiwala
Pork vindaloo
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 35 minutes plus overnight marinating
  • Effort: easy


For the piri-piri masala

  • 150 g root ginger, coarsely sliced
  • 150 g garlic, coarsely sliced
  • 100 g dried red chillies, broken into pieces
  • 1½ tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 x 5 cm cinnamon sticks
  • 5-6 black peppercorns
  • 200-300 ml palm vinegar, or cider vinegar

For the pork

  • 2 tbsp vegetable oil
  • 3-4 long, slender green chillies, halved horizontally
  • 10-12 fresh curry leaves, finely sliced
  • 3 onions, finely chopped
  • 150-200 g piri-piri masala, see above
  • 500 g pork belly, and shoulder, diced
  • about 500 ml water or stock
  • 2-3 tbsp tamarind paste
  • 1 tsp brown sugar

To serve

  • chopped coriander
  • paratha bread

Tips and Suggestions

If you wish to store the masala rather than using it straight away, add some oil, which stops it drying out. You can either add a splash while blending it, or pour a little over the top of the masala once it has been put in a glass jar. Covered and kept in the fridge, the paste will keep for up to 3 months.


1. For the piri-piri masala: put the ginger, garlic, chillies, coriander seeds, cumin seeds, cinnamon and black peppercorns in a non-reactive bowl. Pour over the vinegar, cover tightly and set aside for at least 4 hours, preferably overnight. Stir the masala from time to time.

2. Grind the masala to a smooth, fine paste either in a blender or using a pestle and mortar. If using a blender, you may need to add a splash more vinegar to make a smooth paste.

3. For the pork: heat the oil in a large saucepan, add the chillies and fry for 30 seconds. Add the curry leaves and fry for a few more seconds before tipping in the onions. Cook until the onions are a deep golden-brown colour.

4. Stir in 150-200g of the piri-piri masala according to taste and cook until the oil separates from it, stirring often to preventing it sticking to the bottom of the pan. If it does stick, add a splash of water (or stock) and stir to release any sediment.

5. Add the pork and water. Stir in the tamarind and sugar. Bring to the boil then reduce the heat to a low simmer and cook for 45 minutes to 1 hour, until the pork is tender.

6. Season the vindaloo to taste with salt and serve with chopped coriander and paratha bread.

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