Pork Vindaloo

This pork vindaloo is a classical dish that originated in the south of India. I used kashmiri chillies for a subtle spiciness and a bunch of tomatoes to create a of tasty gravy. This made enough curry 

sauce to fill our tummies and the leftovers where enjoyed the next day.

Preparation time: 15 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard


Serves 4

Pork Vindaloo

For the vindaloo paste

  • 2 dried Kashmiri chillies
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. black peppercorns
  • 1 tsp. black mustard seeds
  • 1 tsp. salt
  • 2 tsp. palm sugar
  • 1 tbsp. fruit vinegar (I use homemade pear vinegar but a good apple cider vinegar is a great choice as well)

For the vindaloo sauce

  • 700 gram / 1.54 lbs. stewing pork, cut into bite sized chunks
  • 4 tbsp. coconut oil
  • 1 x 410 gram / 14.5 oz. can peeled tomatoes
  • 1 x 70 gram / 2.5 oz. tomato paste
  • 400 gram / 14.1 oz. cherry tomatoes, halved
  • 2 medium sized onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 x 2.5 cm / 1 inch piece of fresh ginger root, peeled and finely chopped
  • 1.5 tsp. turmeric powder
  • 1 cinnamon stick
  • 1 x 410 gram / 14.5 oz. can coconut milk
  • 10 pods green cardamon, crushed
  • 1/2 bunch fresh cilantro leaves


  • Add coriander seeds, cumin seeds, peppercorns, chillies and mustard seeds to a pan and roast them for about 2 minutes till they begin to develop a fragrant smell
  • Remove them from the pan, add them to a food processor and grind into a coarse powder
  • Add palm sugar, vinegar and salt, blend all ingredients into a paste and put it aside for the time being
  • Add half the oil to a deep pan or pot and braise the onions on medium heat for about 10 minutes or till they are golden brown, stirring them regularly
  • Add ginger, garlic, cinnamon, turmeric and cardamon and braise for another 3 minutes
  • Next add canned tomatoes, tomato paste, cherry tomatoes and coconut milk, stir briefly, cover with lid 
  • and once the curry is beginning to boil again, reduce the heat and let all simmer for 10 minutes
  • In the meantime add the remaining oil to a skillet and fry the pork pieces on high heat till they are brown on all sides
  • Add vindaloo paste and meat to the curry, cover with lid and let it gently simmer for 60 minutes
  • Garnish with some cilantro / coriander leaves and serve with a bowl of steamed rice or naan bread

This recipe was inspired by Ulli1990. You can find his recipe in German language here.

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Madras Chicken Curry

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