Pork Vindaloo

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Vindaloo is an Indian curry dish from the region of Goa. Though the Vindaloo as we know it comes from Goa in India, it is said to be derived from a Portuguese dish. In my memories Vindaloo was a delicacy served only for functions or when you have guests. And to my surprise I found that it is very easy to make.

Preparation time: 1.5 hours (You need to marinate for 1 hour. Cooking time is just half an hour) | Difficulty Level: Medium

    • Pork – ½ kg (sliced into medium sized pieces)
    • Kashmiri chilly powder – 1½ tablespoon
    • Mustard – ¾ tablespoon
    • Cumin – ¼ teaspoon
    • Pepper corns – ½ teaspoon
    • Cardamom – 2
    • Cinnamon – 1 cm piece
    • Cloves – 3
    • Garlic – 6-8 cloves
    • Ginger – 1½ cm piece
    • Shallots – 6-8
    • Vinegar – 1½ tablespoon
    • Tomato – ½ of a medium sized one.
    • Onion – ½ (finely chopped)
    • Turmeric – ¼ teaspoon
    • Sugar – ¼ teaspoon
    • Oil – As needed (I used 1 tablespoon)
    • Salt – As needed
How To
  • Grind mustard, cumin, pepper, cardamom, cinnamon, cloves and Kashmiri chilly powder in a mixer to a fine paste.
  • Add ginger, garlic, shallots, vinegar and tomato to the paste. If needed little bit of water and grind it again to a finely ground paste. Add salt also.
  • Marinate the pork with the above mentioned paste. Refrigerate for at least an hour.
  • Add oil to a pressure cooker and sauté onions till it turns translucent.
  • Add turmeric. Now add the marinated pork. Add salt if needed. Stir well.
  • Close the lid and pressure cook the pork. Cook till it is well done. I had to cook it for 6 whistles.
Take care to cook the pork properly. Open the lid and our pork vindaloo is ready to be served with rice or roti.

2 thoughts on “Pork Vindaloo”

  1. Excellent…..site shows quality….easy steps…with a personal touch.

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