Goan Pork Vindaloo

Goan Pork Vindaloo
  • 800g pork leg cut into bit sized pieces
  • 2 - 3 tablespoons ghee, coconut or rapeseed (canola) oil
  • 1 head of garlic – cloves cut into slivers
  • 1 teaspoon brown or black mustard seeds
  • 10 fresh curry leaves
  • 2 onions – finely chopped
  • 3 tomatoes – finely chopped (about 400g)
  • 1 teaspoon chilli powder (more or less to taste)
  • 2 Indian bay leaves (optional)
  • more vinegar to taste


  • 3 dried red chillies
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black cardamom seeds
  • 1 teaspoon fenugreek seeds
  • 5 cloves
  • 1 inch cassia bark stick
  • 10 black peppercorns
  • 1/2 teaspoon turmeric
  • 4 green chillies – finely chopped
  • 75ml Balion coconut flower green chilli vinegar (plus more if needed)
  • 2 tablespoons Balion coconut sugar
  • 1 tablespoon tamarind paste (or another two tablespoon of vinegar)
  • 2 tbsp garlic and ginger paste

Start with the marinade.

Place all the spices except the turmeric in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking. Transfer to a plate to cool slightly and then pour the spices in a food processor with the turmeric and blend to a fine powder.

Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.

Put the pork in a large bowl with the marinade and stir well to combine.

Leave the pork to marinate between eight to 48 hours. The longer the better.

When ready to cook, heat the ghee or oil in a saucepan, large frying pan or wok over low heat.

Add the garlic slivers and allow to cook gently for about 10 minutes. (Do not burn the garlic) The garlic should be soft and only lightly browned.

Remove the garlic from the saucepan and set aside.

Heat the same ghee/oil, over medium high heat.

Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry until the curry leaves are fragrant. Toss in the chopped onions.

Fry for about 5 minutes over medium high heat until the onions are soft and translucent. To release the moisture, sprinkle a little salt over the onions.

Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.

Leave to simmer for about an hour until the pork is very tender. (If required Add a little water)

When the meat is tender, check the sauce and adjust salt, chilli powder or vinegar as per your liking.

Stir in the cooked garlic & serve