Pork Vindaloo



  • 500 gms boneless pork with fat

For Marination:

  • 1 tbsp kashmiri chilly powder
  • 1/2 tsp turmeric powder
  • 1 tbsp oil

For Grinding Masala

  • 10 Kashmiri chillies*
  • 4 garlic cloves
  • 1 inch of fresh ginger
  • 2 tsp cumin seed
  • 2 tsp turmeric powder
  • 1 inch cinnamon stick
  • 7-8 black whole pepper
  • 7-8 whole cloves
  • 2 tbsp white vinegar
  • 1 tsp seedless tamarind

For Cooking:

  • 1/4 cup water
  • 5-6 whole cloves
  • 7-8 whole black pepper
  • 2-3 bay leaves
  • 1 inch cinnamon stick
  • Paste of 2 medium sized onions
  • 1 tbsp white vinegar


  1. Cut the meat into pieces around 2 inches which includes meat and fat;
  2. Wash the meat and keep it aside in a colander for the water to drain for around 30 minutes;
  3. Marinate the meat with the items mentioned under marination and keep it aside for 1 hour;
  4. Grind all the masala mentioned under the section “For Grinding Masala” coarsely and add it to the marinated meat. Now keep this meat aside overnight in the fridge;
  5. In the morning, transfer the meat to the cooking pot and add all the ingredients mentioned under section “For Cooking”. Mix it well and keep it aside for 30 minutes;
  6. Now put on the gas on medium flame and cook the meat till it is well done.
  7. Serve this meat with white bread or idlis or steamed rice.

Enjoy !!


  • Instead of Kashmiri chillies, you can use any red dry chillies

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