Ria's Collection: PORK VINDALOO

Monday, September 27, 2010


o it's officially Fall /Autumn here. We have been having heavy rains and very very wild windy days. I sometimes feel that I might get blown away with it whenever I stand on our balcony. These things have made my 'photography' session very difficult. I somehow find time in between my cooking to take some pictures and when I come out it is so windy that everything flies away...

I juggle between holding the placemat/napkin,my reflector,camera and myself in place. And in between my hair had to fly in the wind and fall all over my face! Stupid thing! :-P Today it was real bad after which I emailed Jobin saying ' I might end up in hospital with a back pain if you don't do anything about it!' . Poor thing! What can he possibly do :-) That's okay, I just took my irritation out on him :-D

When he gets back home and see that I made 'Vindaloo', he will be very happy :-) This dish makes both of us very happy and can eat a full bowl of it.

Vindaloo is a dish originally from Goa. The term Vindaloo derives from the Portuguese dish ' Carne de Vinha d' Alhos ' which is a dish of meat, usually pork, with wine and garlic. The dish evolved into the vindaloo curry dish when it recieved the Goan treatment of adding plentiful amounts of traditional spice and using malt vingear instead of red wine. ( Source: Wikipedia)

One of my reader's Maya, requested for this recipe a few weeks ago. This one is for you Maya! So just in case you have some request, do not hesitate to contact me.

Recipe source: Amma

Pork- 2 lbs/1 kg approx. cut into 1" cubes (try with medium fat pork and not fatless)
Onions- 2, medium
Red Chili powder-1 tbsp
Coriander powder-1 tbsp
Vindaloo Masala * recipe given below
Oil-1/4 cup
Salt to taste

*Vindaloo masala:
Cardamom-5 no.
Cloves-5 no.
Cinnamon- 5 x 1" sticks
Fennel seeds/Saunf/Perumjeerakam- 1tsp
Black Peppercorns-1 tsp
Mustard seeds-2 tbsp
Ginger- 2" piece
Garlic- 8 cloves
Vinegar-1/4 cup


  • Soak the vindaloo masala in vinegar and leave aside for 1 hour.
  • Grind it to a coarse paste . Do not add water or anyother liquid, vinegar will help in grinding.
  • Heat oil in a pressure cooker( heavy bottomed vessel). 
  • When the oil is hot, add in the ground Vindaloo Masala.
  • Saute the masala till you get a very nice aroma ( take it in, it smells very good!).This masala has a tendency to stick to the bottom of the pan, so scrape the pan occasionally.
  • Add in the onions and saute till they are softened.
  • Add in the powders and salt and mix well for 2 mins.
  • Add in the meat, mix well, close the lid and cook under pressure for 2 whistles.
  • Once the pressure has dropped down and the steam has completely come off, open the cooker. You will see that there is some gravy/sauce in it.
  • You need to reduce the gravy till the oil starts to separate.Make sure you stir it well, every now and then.When you taste test, if you feel there is a need for more vinegar, add it. But always start with ONLY 1/4 cup.
  • We like it  dry, so that the masala is very well coated on the pieces.

Whenever Amma made this curry at home, I used to feel that it takes years to perfect this dish. But I was wrong...It is definitely an easy one to perfect! Just follow the recipe as is and you just cannot go wrong! Serve it to anyone and be ready to be floored with compliments.

Serve it along with Naan, Batura,Poori, Chapathi,Basmathi Rice, Ghee rice...or even just with some plain rice and curd.


Ann said...

Yum, looks inticing and fiery - I've only had beef vindaloo, this will be nice to try.

My Kitchen Antics said...

ria is vindaloo supposed to be dry? or am i just imagining it is from the pic...
Sorry if i am wrong.
I am very averse to making things with pork, not because i dont like it, just because i always wonder if its cooked well and comes out nice...
the pic looks way too tempting to pass...

Ria Mathew said...

Ann- Do try it, you will thank me :D
Nisha- You can either make it dry or with gravy. I have given the options in the recipe.Just pressure cook it for 2 whistles and when you open it, there will be some gravy. You need to 'pattickal' it till the oil starts to separate. It will leave behind a nice thick gravy. But if you like it dry, just 'pattickal' it a bit more :)

Priya Suresh said...

Droolworthy pork vindaloo, my hubby will definitely love this..

Nitha said...

Looks really yummy.. am drooling over this..

Rookie Qookie said...

Very nice recipe and in layman terms...

Rookie Qookie said...

Also forgot to mention, I kept staring at your pics and site for a long looonnggg time just to see the leaves fall..hehe :D

Soumya Thomas said...

Hey.. isnt it supposed to be with some gravy? never seen vindaloo as a dry item ....

it looks yum anyway ;-)


Thank you soooo much Ria!

Ushnish Ghosh said...

Dear Ria
Thanks for this wonderful recipe and I feel good that you haven't used those off the Grosser's rack Vindaloo spice.
Never tried to make it dry...now I must try..I am off pork in India because of tape worm threat...but will get some good stuff soon else lamb Zindabad
Have a nice day

Unknown said...

Hmmmm..... I can smell Ammas pork vindaloo. Did not have the courage to give a try till now.(I too felt tht I can never perfect this dish) Your recipe sounds easy. I'm going to make it for this weekend. Shall come back with the feedback soon.

Unknown said...

I've never eaten vindaloo, it looks delicious though. I'm surprised at how easy it is!

Lena Jayadev said...

appo avide H1N1 onnum ille.. :)
this looks super deicious..i wnt eat.. can i make it with chicken???

Swapna said...

Pork is one of our favorites… kandittu kothiyavunnu…made Pork Vindaloo couple of times while we were in Kerala last July….. Pork is prohibited in Kuwait… athukondu nattil pokumbol mathram kazhikkan pattu :(....

Justbeanme said...

Doubt !!
Do we have to add 2tbls of mustard seeds ,if i reduce it will the taste of dish differ??

Ria Mathew said...

Kristies- Yes, you have to add it as it plays a vital role in the taste :)

Justbeanme said...

Ria to DO: Imagine that this comment is just blank!!!
becox the reviews it got cant be written here!!! I made 2lbs n have nothing left!!!!My guestz got a print out of the recipe,with the picture :)!! Thou i had presented mine try in the all famous corning wares!!!
Keep posting 365 days !!

Preethi Pinto said...

Hi Ria. Although I have a vindaloo recipe of my own, tried this one for this weekend and it was awesome! The aromas were like you have described and what I liked most was that its a quick dish. I probably would still go with cooking / simmering the meat for 45 mins to an hour for an authentic flavour as against the pressure cooker. This one however makes an excellent dish for those short-notice-pork-lover guests. Thank you! I enjoy trying out your dishes!

Ria Mathew said...

Hello Preethi,long time! Even I go with the 45 mins - 1 hr cooking method (without the cooker) whenever I have the time on hand and it's just wonderful!

Thanks for trying this and letting me know!So glad to hear that you enjoy trying out my recipes :)


anna said...

Thanks Ria for the great recipe! Followed your instructions to the the T and it came out really well. My husband loved it! As you have mentioned a bit more vinegar brings out the flavour a lot.

Anjana said...

Can i substitute pork with chicken ? will it taste just as nice with the same recipe ?


Ria Mathew said...

Sure Anjana, you can. Keep an eye on the cooking time. I personally haven't tried substituting the protein.

Anjana said...

Thanks Ria ! tried it out today and is yummy too !! :)

me_myself said...

Ria, I couldn't resist making it, and also didn't want to wait till the lent season was over.. So went a bit out of the way and tried it with Soya Chunks.... The result was amazing (should compare with pork, but for a soya recipe it was superb!!!) and with lemon rice it was a superb combination!! :)

Unknown said...

Hi Ria
Can we do this in a slow cooker and follow the same way adding it all together?

Ria Mathew said...

Hi! I have never used a slow cooker for making Vindaloo because it really needs the stove for that sautéing process. It will taste awful if any bit of it is left raw since there's quite a bit of mustard and vinegar in the ground paste. But, maybe you could do everything till just before adding the meat on the stove and let the slow cooker do the meat cooking for you. Although, cooking on the stove wouldn't take as long as the slow cooker. Anyway, if you happen to try it, do let me know 😊 Thanks!

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