Goan Pork Vindaloo Curry


Serves: 4

What happens when you bring together a spicy curry with flaking pork shoulder?

Everything and anything that is good about food!

This is a cracker of a curry. Really distinct and rich flavour, incredible texture of the pork, especially after the effort of really browning it off, great spice from the chillis. Yum!

Cooked at Nat’s parent’s place where we were dog-sitting, we served this with a chutney and some rice with coriander and it seriously hit every spot.


1kg pork shoulder cut into 3cm pieces
15 dried long red chillis
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
5 cardamom pods, crushed
1 tsp ground turmeric
⅓ c white vinegar
¼ c vegetable oil
2 onions, thinly sliced
3 garlic cloves, crushed
1 tbsp finely grated giner
1 fresh bay leaf (or 2 dry)
2 c chicken stock
Chutney to serve


  1. Place the chillis in a small bowl and cover with boiling water. Soak for 10 minutes or until softened. Drain, discarding the stems and seeds.
  2. Using a mortar and pestle, grind soaked chillis, cumin, mustard seeds, fenugreek and cardamom until fine: better still, if you can outsource this part of the process! Transfer to a small bowl, then stir in the coriander and turmeric.
  3. Heat a small frying pan over a low heat and add the spice mixture and cook, stirring for 30 seconds or until fragrant. Transfer to a bowl, stir in the vinegar and set aside.
  4. Heat oil in a large saucepan over high heat. Season pork, then, working in batches, cook until the liquid evaporates and the pieces are browned all over. Transfer to a plate.
  5. Reduce heat to medium, add the onions and cook, stirring for 5 minutes or until softened.
  6. Add garlic and ginger, stirring for 1 minute or until fragrant. Add reserved spice mixture, bay leaf and chicken stock. Bring to the boil, then reduce heat to low, return pork to the pan, cover and cook for 1½ hours or until pork is tender.
  7. Serve immediately with chutney.

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