Pork Vindaloo

Vindaloo is famed for being extremely spicy; adjust the amount of spices, to your own taste.


3 Tbsp Sunflower Oil
600 g Boned Pork cut into 5 cm cubes
4 Garlic Cloves, peeled and chopped finely
2 Onions, peeled and chopped
1 Tsp Turmeric
0.5 Tsp Chilli Powder
0.5 Tsp Tomato Puree
4 Tomatoes, chopped
50 ml White Wine or Cider Vinegar
Sea Salt and Freshly Ground Black Pepper
1 Tbsp Coriander, leaves picked and chopped

For the Spice Paste:

1 Tsp Cumin Seeds
4 Black Cardamom Pods
6 Cloves
Cinnamon Stick
6 Black Peppercorns
1 Green Chilli, chopped
3 cm Fresh Ginger, peeled and chopped
4 Garlic Cloves, Peeled
1 Lemon, juice only


For The Spice Paste:

Grind the Cumin Seeds, Cardamom Pods, Cloves, Cinnamon Stick and Black Peppercorns in a spice mill into a fine powder
Blend the Spice Powder with the Green Chilli, Ginger, Garlic and Lemon Juice in a food processor to make a fine paste
Mix the Pork with the Spice Paste in a large bowl
Cover with cling film, then leave to marinade in a cool place for 3-4 Hours

Heat the Sunflower Oil in a frying pan
Add the Onions and Garlic and cook until they are slightly golden, stirring once and a while
Add the Turmeric, Chilli Powder, Tomato Puree, chopped Tomatoes and White Wine and stir well
Add the marinated Pork and Sea Salt to taste
Cook for 10 minutes, stirring occasionally
Pour in 300 ml of water and bring to the boil
Reduce the heat and simmer for 30 minutes or until the Pork is cooked and the sauce is thick
Add the Black Pepper, then serve garnished with the chopped Coriander
Serve hot with Jeera Rice or Chapattis