Goan Pork Not-Quite-a-Vindaloo

August 14, 2016 • Posted in: pork, curry, Winter, Indian

While the original was probably, definitely a vindaloo, this one probably, definitely isn't. We subbed the dried birds-eye chillies for standard long red ones, purely for convenience, and it was probably a mildish-mediumish heat. Don't skip the yoghurt and mint chutney, either. Super tasty! Freeze the other half of the curry paste for later. You're definitely going to want this again.


Vindaloo Paste

  • 3 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 8 cardamom pods
  • 10 cloves
  • 2 star anise
  • 1 tbsp black peppercorns
  • 2 sticks cinnamon
  • 1 tsp turmeric powder
  • ¼ cup finely grated fresh ginger
  • 15 garlic cloves
  • 10 dried red, long chillies
  • ¼ cup tamarind puree
  • ¼ cup white vinegar


  • ⅓ cup vegetable oil
  • 1.2kg pork shoulder, cut into 5cm pieces
  • 2 large onions, chopped
  • 2 tbsp tomato paste
  • 10 curry leaves
  • 2½ cups chicken stock
  • 2 tbsp mango chutney
  • Steamed rice, Greek-style yoghurt and pappadums or naan bread, to serve

Mint Chilli Chutney

  • 2 cups mint leaves
  • 2 garlic cloves, chopped
  • 2 tsp grated fresh ginger
  • 2 tbsp tamarind puree
  • 2 long green chillies, 
seeds removed and 
  • 2 tsp caster sugar
  • 2 tbsp olive oil


  1. Preheat oven to 160˚C. To make paste, place whole spices in a pan over a medium-low heat. Stir gently until aromatic. Cool. Blend or pound to a fine powder. Add remaining ingredients. Blend or pound to a paste.
  2. To make the pork, heat ¼ cup oil in a flame-proof casserole dish over a high heat. Season pork with salt and pepper. Sear in 3 batches until golden. Set aside.
  3. Reduce heat to medium. Add remaining oil and onions to same pan. Cook, stirring for 10 minutes, or until tender. Stir in 
5 tablespoons vindaloo paste, tomato paste and curry leaves.
  4. Return pork to the casserole dish with stock and chutney. Cover with a tight-fitting lid. Cook in pre-heated oven for 1½ to 2 hours, or until very tender and rich.
  5. Meanwhile, to make chutney, process ingredients to a coarse paste. Season to taste. Serve curry with chutney, rice, yoghurt and pappadums or naan bread.
Preparation time: 20 minutes
Cooking time: 1 1/2 - 2 hours
Serves: 4

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