Curries Indian Main course Pork

Pork Vindaloo


  • 300g casserole pork
  • 1 tsp fresh ginger, grated
  • 2 large cloves garlic, chopped
  • 1 red chilli, roughly chopped
  • half a tsp turmeric
  • 3 cardamom pods, husks removed
  • 2 whole cloves
  • 5 peppercorns
  • Quarter tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 2 potatoes, peeled and chopped
  • 1 red onion, sliced
  • 2 tsp mustard seeds
  • Fresh coriander to garnish


Grind whole spices (cardamom, cloves,peppercorns, cumin seeds) in pestle and mortar. Add ginger, garlic, salt and chillies and grind to a paste. Add turmeric, cinnamon, coriander, paprika and mix well. Add vinegar to make a thick paste. Set aside.

Heat a pan, add groundnut oil. Add mustard seeds. When they start to pop, add onions and fry 5-10 mins until starting to brown. Add curry paste and fry over medium heat for a few minutes, taking care not to let the spices burn.

Add pork and mix well with curry paste.  Add enough water just to cover, bring to the boil and simmer for 30 minutes. Add potatoes and simmer again for another 30-40 minutes, removing lid towards the end to thicken sauce if necessary. Check seasoning. Garnish with fresh coriander and serve with basmati rice.

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