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Home » Vindaloo Curry Recipe – Authentic Goan Pork Vindaloo

Vindaloo Curry Recipe – Authentic Goan Pork Vindaloo

Looking for the best vindaloo curry around? Here you go!

Goan pork vindaloo curry

An authentic Goan pork vindaloo curry like this simply has to be tried.

I’ve been lucky to have met and learned from so many talented chefs over the years. It’s been a dream come true for me. To be able to learn such amazing recipes like this vindaloo recipe has made food blogging fun. 

I learned this authentic and delicious vindaloo curry recipe when I was invited by Majinder Singh Sarai to his restaurant The 1875 near Leeds.

Don’t look for it. Unfortunately it’s no longer there but I had an pleasure of trying some incredible and authentic food that day.

What a place it was! Nestled upstairs in the Menston train station it was quite literally a hidden gem.

While there I met and cooked with the head chef Vivek Kashiwale. Vivek from Gwalior, a city in the middle of northern India has been cooking most of his life.

Vivek even trained under Michelin starred chef and author Vineet Bhatia for five years. Let’s just say he really knows his stuff. Last I heard, he was working as head chef at a classy restaurant in Dubai.

This is just as authentic and perhaps even better than the vindaloo curry recipe I learned in Goa.

Vivek’s vindaloo curry recipe is about as authentic as they come. I know because I learned pretty much the same recipe while in Goa. I also ate quite a few authentic vindaloos while there.

Goa was the birthplace of vindaloo curry. In the 15th century, the Portuguese controlled what is now Goa and brought with them their Portuguese recipes and ingredients from the new world – the Americas. 

 The name vindaloo is believed to have come from the Portuguese dish carne de vinho e albos or meat with wine and garlic. The Goans couldn’t pronounce vinho e albos and ended up calling it vindaloo. The name stuck.

One thing the Goans changed when making vinho e albos or vindaloo was that they added a lot of chillies. They loved spicy chillies which had only recently made their way to the Indian subcontinent via the Portuguese.

Roasting spices

Roast your spices until warm to the touch and fragrant.

Ground spices

Grind roasted spices to a powder.

vindaloo curry paste

Blend the spices with the other marinade ingredients to make the vindaloo paste.

meat marinating.

Marinating the meat. This can be done for as little as 30 minutes but longer is better.

frying garlic slivers

I actually fried another batch on top of this. One batch was stirred into the sauce and the other used as a garnish.

Toasted garlic slivers

The fried garlic should look about like this.

Frying mustard seeds and curry leaves

Now infuse the mustard seeds and curry leaves in the oil.

The base vindaloo sauce

Add the chopped onion and fry until soft and translucent. Then add the tomatoes and some chilli powder.

simmering vindaloo

cover with water and simmer for about an hour or until the pork is nice and tender.

vindaloo sauce

Taste and adjust. I ended up adding a good generous tablespoon more chilli powder.

If you like this Goan pork vindaloo, you might like to try some of these too.

Goan Stuffed Crabs
Goan Chicken Xacutti
Goan Beef Kofta Curry
Goan Beef Croquettes
Goan Mutton Curry

This Goan pork vindaloo recipe was one Vivek wanted to show off. Sweet, sour and just a bit spicy, this vindaloo curry recipe just plain gets it.

In fact, I love it so much I featured the pork vindaloo curry in my second cookbook ‘The Curry Guy Easy’.

Yield: 4

Authentic Goan Pork Vindaloo Curry

Goan pork vindaloo curry

For best results, allow the pork to soak up the marinade for 48 hours.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes


  • 800g pork leg cut into bit sized pieces
  • 2 - 3 tablespoons ghee, coconut or rapeseed (canola) oil
  • 1 head of garlic – cloves cut into slivers
  • 1 teaspoon brown or black mustard seeds
  • 10 fresh curry leaves
  • 2 onions – finely chopped
  • 3 tomatoes – finely chopped (about 400g)
  • 1 teaspoon chilli powder (more or less to taste)
  • 2 Indian bay leaves (optional)
  • Juice of one lime or more vinegar to taste
  • 3 dried red chillies
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black cardamom seeds
  • 1 teaspoon fenugreek seeds
  • 5 cloves
  • 1 inch cassia bark stick
  • 10 black peppercorns
  • 1/2 teaspoon turmeric
  • 4 green chillies – finely chopped
  • 75ml red wine vinegar (plus more if needed)
  • 2 tablespoons soft brown sugar
  • 1 tablespoon tamarind paste (or another two tablespoon of vinegar)
  • 2 tbsp garlic and ginger paste


  1. Start with the marinade.
  2. Place all the spices except the turmeric in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking.
  3. Transfer to a plate to cool slightly and then pour the spices in a food processor with the turmeric and blend to a fine powder. You could also use a pestle and mortar but that's a lot more work.
  4. Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.
  5. Put the pork in a large bowl with the marinade and stir well to combine.
  6. Leave the pork to marinate for eight to 48 hours. The longer the better. No time for that? No worries. Marinate as long as you can. It will still be delicious.
  7. To finish
  8. When ready to cook, heat the ghee or oil in a saucepan, large frying pan or wok over low heat.
  9. Add the garlic slivers and allow to cook gently for about 10 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and only lightly browned as photographed above.
  10. Remove the garlic from the saucepan and set aside.
  11. Using the same ghee/oil, heat you pan over medium high heat until the oil is beginning to shimmer.
  12. Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry for about 15 seconds until the curry leaves are very fragrant and then toss in the chopped onions.
  13. Fry for about 5 minutes over medium high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.
  14. Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.
  15. Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
  16. When the meat is tender, the sauce should taste amazing. Adjust spicing adding more salt if needed and more chilli powder if you want.
  17. Stir in the cooked garlic.
  18. squeeze the lime juice over the top and serve.

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Authentic Goan curry

Dig in!

Deepak Stevens

Tuesday 24th of August 2021

Very good recipe but I would reduce the sugar. I followed this recipe now and used almost all the ingredients except the bay leaves and curry leaves. It reminds me of good Goan vindaloo's I have eaten in India but my dish turned out too sweet. If you do not want too much sweetness I recommend cutting back to 1 teaspoon of brown sugar rather than 2 tablespoons. That being said this recipe hits all the right spots. It is spicy, sweet, tangy & sour.

Thanks for sharing this

Dan Toombs

Thursday 26th of August 2021

Great you have adapted the recipe to your own taste. The sugar amount is just a guide so you are quite right to adjust if you don't like that much sweetness. Thanks Dan


Saturday 12th of June 2021

Hi, I was told by an Indian couple, that a curry made on ingredients such as this - with pork, vinegar and salt - can he left in refrigerated for over a week. What is your recommendation?

Dan Toombs

Monday 14th of June 2021

I would not really want to give advice on how long you could keep it in the fridge as it would depend on different factors such as how long you have had the meat before you cook it. As the vinegar will preserve the meat a bit, it does sound like it would work but it would be up to you to decide. Thanks Dan

Nick S.

Monday 7th of June 2021

This turned out freaking amazing. This was the 3rd vindaloo recipe I've tried (tried vindaloo at 2 different restaurants as well). I've used Julie Sahni's recipe from "Classic Indian Cooking" over a dozen times and the other recipe was somehow tied to Anthony Hopkins (I love his movies but the recipe was terrible). Luckily, our local Asian grocery store has fresh curry leaves. This was the first time I'd ever used them. They gave it some amazing earthy flavor. For chili's, I used fresh and dried Thai chilies and used Allepo chili powder. Sahni's recipe used mustard oil to fry everything in and claimed that was the basis for the "authentic flavor". Mustard oil is entertaining to use, but you have to have every window open and hopefully a nice cross breeze. When preparing your recipe, I used homemade ghee. The results were amazing. I can't wait to eat the leftovers. Fun fact, I had to learn how to cook vindaloo after watching Red Dwarf. All it needed was good lager and papadam :)

Dan Toombs

Wednesday 9th of June 2021

Thanks very much for your kind e-mail. All great to hear and I am glad to hear you enjoyed my vindaloo recipe so much. I love curry leaves too. Thanks again Dan

Nick S.

Monday 7th of June 2021

This was amazing. We have a freaking amazing Asian grocer in town here and she had curry leaves this morning. This is the 3rd recipe I have tried. The 1st was Julie Sahni-Classic Indian Cooking. That recipe swore by mustard oil. Your recipe was amazing. The 2nd recipe I tried had something to do with Sir Antony Hopkins. I love his movies, but his vindaloo recipe was sickeningly sweet (belch). I'm seriously curious... what about the mustard oil (cooking with mustard oil is full-c0tact cooking)? BTW... I see you have a lamb vindaloo recipe... That's next. So, yah, this recipe was [deleted expletive] amazing. I wish I had found your blog a long time ago.

Dan Toombs

Wednesday 9th of June 2021

All great to hear! Thanks very much. Dan

MArco Lopes

Tuesday 9th of March 2021

Hey Firstly, thank you so much for the recipe. Portuguese here. The marinade is actually called "vinha d'alhos", which derives from vinho(wine) and alho(garlic), not albo. We have "carne de porco em vinha d'alhos", it means pork in wine and garlic. It's made with pork loin cut into cubes, left to marinate overnight in wine, garlic, bay leaf and salt, and then fried in pork fat.

Dan Toombs

Wednesday 10th of March 2021

That sounds delicious! I will have to look that up and try it. Thanks Dan

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