Pork Vindaloo Curry (Shikar Vindaloo) Recipe - Serves 4

Pork Vindaloo Curry (Shikar Vindaloo) Recipe

603 calories each serving (801 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


6 large dried red chillies
1 cup (250ml or 9 fl oz) white vinegar
5cm (2 inches) fresh ginger root, peeled and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
2 teaspoons (10ml) ground cumin
1/2 teaspoon (2.5ml) ground black pepper
1/2 teaspoon (2.5ml) ground cinnamon
1/2 teaspoon (2.5ml) ground cardamom
1/2 teaspoon (2.5ml) ground cloves
1/2 teaspoon (2.5ml) ground nutmeg
2 teaspoons (10ml) salt
1kg (2 lbs 4 oz) skinless pork, cut into bite-sized pieces
2 tablespoons (30ml) vegetable oil
2 medium onions, peeled and finely chopped
1 tablespoon (15ml) brown sugar


Soak the chillies in the vinegar for 10 minutes
Put the chillies, vinegar, ginger, garlic, cumin, pepper, cinnamon, cardamom, cloves, nutmeg and salt into a food processor
Blend the mixture until the chillies are finely ground
Pour the mixture into a large bowl, add the pork pieces, mix well and leave to marinate for 3 hours
Heat the oil in a large frying pan (you need one with a lid) over a medium heat, add the onions and fry until the onions are cooked and a golden colour (about 10 minutes), stirring often
Set aside the onions
Remove the pork from the marinade (don't throw the marinade away), add to the frying pan and fry the pork for 10 minutes
Reduce the heat to low, add the marinade to the frying pan, add the onions, cover and simmer for 90 minutes until the pork is tender, stirring now and again
Add the brown sugar and mix well until the sugar has dissolved
Serve hot on rice

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Recipe submitted on 1 March 2008

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