Pork Curry (Vindaloo)

11 Nov

This is one of my favourite meat curries, pungent with mustard oil, hot with chillies and sour with tamarind and vinegar and finally a hint of sweet nutty coconut. It is a remarkably quick and easy to make and really worth trying.  Serve with rice, a yogurt dish and a light vegetable dish or dal.

  • 6 tbsp mustard oil
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 1 tbsp vindaloo masala powder see Indian Spice Mix Recipes
  • 2-3 tsp vinegar
  • 450g pork, boned and cubed
  • 2 or more green chillis, thinly sliced
  • 150ml water
  • 1 tsp salt
  • 1-2 tsp tamarind concentrate (depending on concentrate)
  • 2 tbsp freshly grated coconut or desiccated

Heat the mustard oil until it starts to smoke then throw in the onion and garlic fry until turning a pale golden colour then add the vindaloo masala powder. Fry and sprinkle with the vinegar. Add the pork and stir well to coat in spices and seal. Add the water and simmer over a low heat for 15 minutes. Stir in the salt, tamarind and half the coconut, cook for another 10 minutes or until most of the liquid has evaporated then serve on a bed of rice sprinkled with the rest of the coconut or fresh coriander leaves.
Source This recipe is one of my old favourites which I think originally came from an Indian cookery book from the late 70’s. I no longer have the original recipe book so I don’t know how far I have veered from the original but this is one quick and tasty curry.

Cook’s Tip I make up a blend of the Vindaloo spice mixture ready ground in an airtight jar which stays fresh for up to 3 months making this even quicker and easier to prepare. Freeze freshly grated coconut  in small usable batches.


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