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Goa Pork Vindaloo

Home-Made Vindaloo Curry Paste

Cubed Pork marinated with some of the Curry Paste

Jaggery … an ingredient used in most Indian Curries … may be substituted with Gula Melaka or Brown Sugar

Goa Pork Vindaloo … ready to be served up!

Gourmet Blend of Wild & Whole Grain Brown Rice, served up with the Pork Vindaloo



15 – 20 Whole Red Chillies (preferably Kashmiri type)

1 tsp Cumin Seeds

6 Cloves

 5cm (2in) Cinnamon Stick

10 Peppercorns

1/4 Star Anise

1 tsp Poppy Seeds

2.5cm (1/2in) piece of Ginger

6 plump Garlic Cloves

1 Tbsp Tamarind Pulp

4 tsp Cider Vinegar

65ml (2.5fl oz) oil

3 med Onions, finely chopped

700g (1.5lb) stewing Pork, cubed

800ml (1.3 pints) water


1/2 tsp Jaggery, to taste

15 curry leaves

  • Deseed and soak the dried chillies in hot water to soften
  • Grind the first 7 ingredients finely
  • Tip ground spices into a blender, add ginger, garlic, tamarind pulp and cider vinegar and blend into a smooth paste
  • Rub a little of the paste onto the cubed pork and marinate for minimum 15 minutes
  • Heat the oil in a pan/pot and fry the onions for about 15 minutes until brown
  • Add the spice/curry paste and fry a further 5 minutes, stirring constantly and add 2 tablespoons of water,  if necessary
  • Add the pork and saute in the spice mixture for 5 minute
  • Add 800ml (1.3 pints) of water, salt and jaggery to taste and cook over a low heat until tender
  • Stir in the curry leaves and simmer for 3 – 5 minutes
  • Your Goa Pork Vindaloo is now ready to be served.


4 responses »

  1. This is so close to my recipe for this dish! I use pork shoulder for this. Is that the same cut you refer to as stewing pork? Also, I marinate my pork overnight in the fridge in a zipper bag that I squeeze all of the air out of.

    I never would have thought to add jaggery for sweetness though! I can’t wait to try this one again soon with jaggery.

  2. yes, Cheftolus, I used pork shoulder cut too … can you get jaggery out where you are? It is not easily available here (nor in Malaysia, I believe) but can always replace with Cane Brown Sugar because jaggery is actually very concentrated cane sugar ;-p

  3. I can indeed get jaggery as well as palm sugar, succinat and several other forms of sugar from all over the world. We have an excellent selection of international markets here in Indianapolis and everything I can’t get here I can have shipped to me from the internet. We’re very lucky to have such an open and diverse community here.


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