This version of Pork Vindaloo is aromatic and spicy. It is a dish with its Portuguese origins suggests that the meat is cooked in vinegar and is usually served hot, but in this recipe you can control the heat by putting in as many chillies as you like

Serves 6


2 teaspoons cumin seeds

2-3 dried hot red chillies

1 teaspoon black peppercorn

1 teaspoon cardamom seeds

7.5 cm cinnamon stick

2 teaspoons black mustard seeds

1 teaspoon fenugreek seeds

5 tablespoons of white wine vinegar

2 teaspoons salt

1 teaspoon light brown sugar

10 tablespoons vegetable oil

1 medium onion, roughly chopped

4-6 tablespoons water

2.5 cm root ginger, peeled and chopped

1 small head of garlic, roughly chopped

1 tablespoon ground coriander

½ teaspoon turmeric

900g boneless pork shoulder, cut into 2.5cm chunks


Put the cumin seeds red chillies peppercorns, cardamom seeds, cinnamon, mustard seeds, fenugreek seeds, in a coffee grinder or spice grinder and grind as finely as possible.

Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix well and set aside.

Put the oil in a Heavy pan and set over a medium heat. Put in the onions and fry stirring frequently, until the onions are brown and crispy. Place the onions in a mixer and blitz the onions. Add this purée to the spices. This is the Vindaloo paste. It can be made ahead of time.

Dry off the meat.

Put the garlic ginger in to an electric mixer, add 2-3 tablespoons water and blend until you have a smooth paste.

Heat the remaining oil and once again place over a medium heart. When hot put in the pork cubes a few at a time, and brown them lightly on all sides. Remove each batch and set aside. Do all the pork this way.

Now put the garlic and ginger paste into the same pan. Stir the paste for a minute. Add the coriander and turmeric, and stir for a few seconds

Add the meat and any uices that may have accumulated. Add the vindaloo paste and 250ml water; Bring to the boil, then cover and simmer gently for an hour, or Stir a few times during cooking.

Original recipe Madur Jaffrey Indian Cookery BBC

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