Recipe: Pork Vindaloo Curry


  • 1/2 cup vinegar
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 6 pods of garlic
  • 1 inch piece of ginger, peeled
  • 3 green chilies
  • 2 to 3 dried red chilies
  • 11/2 teaspoons salt
  • 2 pounds pork, cut into 11/2 inch cubes
  • 4 tablespoon oil
  • 3 cloves
  • 1 medium stick cinnamon (about 2-3 pieces)
  • 2 medium red onions, diced
  • 1/3 cup coconut milk
  • 1/2 cup water
  • Chopped cilantro to garnish


  1. Place the vinegar in a mixing bowl and add in the coriander seeds, cumin seeds, garlic, ginger, green chilies, red chilies, cloves, cinnamon and set aside for 15 to 20 minutes.
  2. Place the mixture in a blender or wet-dry grinder and blend until smooth.
  3. Mix with the salt and the pork and marinate overnight in the refrigerator.
  4. When ready to cook, heat the oil on medium heat and add in the cloves and cinnamon and cook for a few seconds.
  5. Add in the onion and cook for 3 to 4 minutes until the onion softens and wilts and turns translucent.
  6. Add in the pork and the spices and cook the mixture stirring frequently until the spices and the onions mix together into a soft fragrant sauce and the onion separates lightly creating a glossy sheen around the pork.
  7. Add in the coconut milk and use it to scrape any spices clinging to the edges of the pot.
  8. Add in the water and bring to a simmer, cover and cook the pork until tender (about 25 minutes).
  9. Remove the cover and cook down the sauce if needed until thick and sauce.
  10. Garnish with cilantro and serve with steamed rice.

Photo Courtesy of pickled plum / CC BY-ND

Leave a Reply