Pork Vindaloo - A Classic Indian Curry Recipe

Name: Pork Vindaloo - A Classic Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash olive oil; 1 onion finally chopped; 2 garlic cloves pressed; 2 teaspoons fresh ginger grated; 2 cinnamon sticks; 10 cardamom pods; 6 cloves; 200 grams pork cut into small chunks; 2 teaspoons chilli ground; 2 teaspoons sweet paprika; 2 teaspoons turmeric; 1 teaspoon ground cumin; spices Adjust all the powder, according to the desired spiciness, specially the chilli; 1 can crushed tomatoes; 1/2 cup chicken stock; 3 tablespoons red wine vinegar; 2 bay leaves; 1 teaspoon sugar I used brown sugar; salt to taste; coriander Fresh chopped, to garnish; basmati rice Plain, and nan, optional to serve

Servings: persons

1 dash olive oil
1 onion finally chopped
2 garlic cloves pressed
2 teaspoons fresh ginger grated
2 cinnamon sticks
10 cardamom pods
6 cloves
200 grams pork cut into small chunks
2 teaspoons chilli ground
2 teaspoons sweet paprika
2 teaspoons turmeric
1 teaspoon ground cumin
spices Adjust all the powder, according to the desired spiciness, specially the chilli
1 can crushed tomatoes
1/2 cup chicken stock
3 tablespoons red wine vinegar
2 bay leaves
1 teaspoon sugar I used brown sugar
salt to taste
coriander Fresh chopped, to garnish
basmati rice Plain, and nan, optional to serve

1
Heat the oil in a cooking pot (pressure cooking* pot if using), add the onion, garlic, ginger, cinnamon sticks, cardamon pods and cloves and saute over medium heat until the onion is translucent.
2
Put in the meat, season with salt and lightly brown. Continue by adding the all the powder spices (chilli, paprika, turmeric and cumin) mainly following your heart, this really needs to be adjust to your taste. The measurements I gave you make a hot curry, but it won't make you shed tears. Stir and saute until fragrant.
3
Add the tomato, stock, vinegar and bay leaves, stir to combine. Add the sugar and adjust salt and powder spices if needed.
4
Bring to a boil, cover and cook for 15 minutes after full pressure was reached if using the pressure cooker* (which I strongly recommend for this particular dish) or until meat is cooked and tender for regular cooking, around 45 minutes.
5
*Always follow your pressure cooker instructions and manage it with due care.
6
Garnish with fresh chopped coriander and serve with plain Basmati rice and nan if you have some. Enjoy! I had it with a rose Rioja wine.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 dash olive oil, 1 onion finally chopped, 2 garlic cloves pressed, 2 teaspoons fresh ginger grated, and more.

Yes, Pork Vindaloo - A Classic Indian Curry falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Vindaloo - A Classic Indian Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions