Fall-apart vindaloo with red onion mint chutney

Fall-apart vindaloo with red onion mint chutney

  • serves 4-6
  • A little effort

If you love curry, you'll love this vindaloo. Originating from Goa, our version is easy, made with pork and full of authentic spices. Serve with rice and homemade mint chutney at a dinner party for friends.



  • pork shoulder or neck 1kg, trimmed of excess fat
  • vegetable oil
  • onions 2 large, thinly sliced
  • garlic 2 cloves, chopped
  • tomato purée 4 tbsp
  • malt or red wine vinegar 3 tbsp
  • mild or medium chilli powder 1 tsp
  • ground turmeric 1½ tsp
  • cinnamon sticks 2 long
  • basmati rice steamed to serve
  • red onion 1 small, mixed with 1 bunch fresh mint leaves or coriander to serve


  • cardamom pods 6 (seeds only)
  • black peppercorns 6
  • whole cloves 6
  • Kashmiri or other long skinny dried red chillies 5, seeded
  • cumin seeds 2½ tsp
  • coriander seeds 2½ tsp
  • ginger 5cm piece, peeled
  • garlic 4 cloves, peeled
  • malt or red wine vinegar 3 tbsp
  • sugar 1 tsp


  • Step 1

    Cut the pork into large pieces and put them in a bowl. For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder. Grind finely, and put in food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for two hours or overnight for best flavour.

  • Step 2

    Heat a large frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and add 2 tbsp oil, the onion and garlic. Cook until soft, about 10 minutes, on a medium-low heat. Add the meat with the reserved marinade, tomato purée, vinegar, chilli powder, turmeric and cinnamon sticks. Add 400ml water and stir. Cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender. Taste for additional vinegar, salt or sugar. Serve with steamed basmati rice, and some chopped red onion with mint or coriander.

Nutritional Information

  • Kcals 348
  • Fat 20.1g
  • Carbs 10.1g
  • Fibre 2.7g
  • Protein 30.3g
  • Salt 1.1g