Pork vindaloo

    1 hour 55 min

    This delicious vindaloo is just as spicy and good as a takeaway! Try making it yourself... it's easy and fills the house with a brilliant aroma.

    23 people made this

    Serves: 4 

    • 1kg pork fillet, cut into bite sized pieces
    • 3 tablespoons oil
    • 2 onions, finely chopped
    • 3-4 garlic cloves, crushed
    • 1¼ tablespoon finely chopped ginger
    • 1 tablespoon garam masala
    • 2 teaspoons brown mustard seeds
    • 4 tablespoons ready-made vindaloo paste

    Prep:10min  ›  Cook:1hr45min  ›  Ready in:1hr55min 

    1. Heat the oil in a frying pan and add the pork; cook until browned, then remove from the pan.
    2. Add onion, garlic, ginger, garam masala and mustard seeds to the same pan. Cook until onion is soft, about 5 minutes.
    3. Return the pork to the pan and add vindaloo paste and cook, stirring for 2 minutes. Add about a pint of water and bring to the boil. Reduce heat and simmer, covered until meat is tender, about 1 to 1 and a half hrs. Check and add more water if sauce is getting too thick. Serve with naan bread, chappati or basmati rice. Enjoy!

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    Reviews in English (6)


    Used different ingredients. Instead of using Vindaloo paste from a jar make your own paste using: Cumin powder: 10 teaspoon, Coriander powder: 8 teaspoon, Turmeric powder: 2 teaspoon, Fenugreek powder: 2 teaspoon, Dried Ginger powder: 2 teaspoon, Cinnamon powder: 1 Tablespoon, Ground Cloves: 1 Tablespoon, Ground Black pepper: 1 Tablespoon, Ground Cardamom: 1 Tablespoon, Hot Cayenne Pepper powder: 8 teaspoon, Hot mustard powder: 4 teaspoon, Paprika powder (Try to find the genuine Indian Degi Mirch as it gives a different colour and flavour): 4 teaspoon, Mix all these ingredients together with just enough white vinegar to make a good thick paste then marinade the meat overnight or if you haven't got the time marinade for a minimum of 2 hours. Cook as normal. This will make such difference to the end result. This should make enough for about 4 Lbs of meat. Enjoy!  -  17 Dec 2008


    I thought this was going to be good until I read "4 tablespoons ready-made vindaloo paste" What a shame, make your own paste from spices, much better result and more satisfaction than simply opening a jar!  -  29 Nov 2008


    I had no problem using the vindaloo paste - the spice level was perfect for me. A simple straightforward recipe with plenty of leftovers, too.  -  24 Apr 2009