Pork vindaloo

Vindaloo is known for being super-hot, but the original Goan version uses mild chillies for colour rather than heat.

More than 1 hour (plus marinating time)

Serves 4



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Masala mix:

  • 2 Tbsp (30ml) paprika
  • 2 tsp (10ml) garam masala
  • 6 cardamom pods
  • 1 stick cinnamon
  • 6 cloves
  • 2 tsp (10ml) cumin seeds


  • ¼ cup (60ml) wine vinegar
  • 1kg pork shoulder, cut into chunks
  • Large scoop coconut oil or glug vegetable oil
  • 1 tsp (5ml) each black mustard seeds and cumin seeds
  • 2 sprigs curry leaves
  • 2 onions, finely sliced
  • 6 cloves garlic, chopped
  • 4cm knob fresh ginger, peeled and chopped
  • Salt and milled pepper
  • 4 tomatoes, puréed
  • 2 Tbsp (30ml) tomato paste
  • 4 whole red chillies
  • 2 heaped Tbsp (40ml) tamarind paste
  • 3 Tbsp (45ml) jaggery (unrefined Asian sugar, or you can use coconut sugar or treacle sugar)
  • Poppadums or flatbread, for serving


  • ½ cup (125ml) coconut yoghurt
  • ½ cucumber, seeded and grated
  • Handful fresh mint, chopped finely
  • ½ tsp (3ml) each ground cumin and ground cardamom


  1. Combine masala spices with vinegar.
  2. Coat pork with spice mixture, cover and marinate for at least 2 hours or overnight in the fridge.
  3. Heat oil in a large pot.
  4. Toss in spice seeds and curry leaves and cook until they splutter.
  5. Add onion and cook over low heat for about 8 minutes or until soft.
  6. Add garlic and ginger and fry for 1-2 minutes.
  7. Tip in marinated pork, season and cook for a couple of minutes until meat is sealed.
  8. Mix in remaining ingredients, then cover and simmer for 20 minutes, stirring occasionally.
  9. Add 2 cups (500ml) water, cover and simmer for 1½ hours or until meat is tender (add a bit more water during cooking if it looks dry).
  10. Mix raita ingredients until well combined.
  11. Serve curry with raita and a poppadum or flatbread.



Browse more comfort food recipes here.


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