Olive Magazine
Fall-apart vindaloo with red onion mint chutney

Fall-apart vindaloo with red onion mint chutney

Published: December 19, 2014 at 2:33 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 4-6

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.



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


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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content