Goanese Pork Vindaloo

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READY IN: 50mins
Recipe by Brian Holley

Hot and firery this curry uses vinegar as a marinade, and unusually mustard powder to provide some of the heat.

Ingredients Nutrition


  1. Put onions, garlic and all of the spices into a bowl, using some of the vinegar make a paste. Divide the paste into two.
  2. To one half of the paste add the remaining vinegar. Cover the meat with this mixture and leave to marinate over night.
  3. Heat the oil and fry the sliced onions with the ginger and the second spice mix until onions are soft and brown.
  4. Add the meat mixture and a little water, simmer till meat is tender, adding water if the dish becomes too dry.

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