Quick Curry Tips

goan pork curry


Goan Pork Curry.

This curry is a really really simple curry. It is essentially a Vindaloo, typical of the Goan region on the West Coast of India. In the 16th Century the Portuguese conquered this part of India and the taste  and the name of this dish reflects this influence. Vindaloo comes for the Portuguese words vinho meaning wine (tradionally wine or vinegar are used) and alho meaning garlic.

Vindaloo is commonly regarded as the hottest curries with the classic vinegar tartiness, however as you will see you can adjust the heat to suit your taste. This recipe strips the dish back to it’s basics and is really very very easy to make. That is why we call it a “Quick Curry


For Starters

Diced Pork (about 600 grams, Boneless Shoulder Pork is best, or you can dice chops if you can’t get Shoulder Pork)

Tumeric Powder (1 Teaspoon)

Salt (1 Teaspoon)

All the goodness

Red Chillies (Fresh is best, but dried will work, as will chilli paste or even a pinch of chilli powder. Depending on your taste, 2 mild chillies for mild, 10 chillies for hot)

Onion (2 med brown onions would be good, but pretty much any thing will do)

Garlic (3 – 6 cloves peeled or about 2 tablespoons of minced garlic)

Ginger (peel about 1 – 2 Tablespoon of fresh ginger or a similar amount of bottled ginger)

Vinegar (about 90ml, Malt Vinegar is the best you could use brown or even white vinegar if that is what you have in the cupboard).

Garam Masala (a generous tablespoon of Garam Masala, the fresher the better maybe even make your own. Every Curry Lover should have Garam Masala in thier spice rack, it fills gaps, saves Curries, and it just great stuff)

Ghee or Oil (about 3 tablespoons)


  1. First off combine Pork, Salt and Tumeric in a bowl, sealable sandwich bag, tupperware dish or whatever you have. Leave it rest while you make the curry paste. The Tumeric should lightly coat the pork but too much will make it bitter.
  2. To make this paste you will need a blender, stick mixer, food processor or mortar and pestle. Remove seeds from the chillies and cover with warm water (if using paste or powder skip this step.
  3. Pour chillies, chilli water (or chilli paste or powder), onion, garlic, ginger, vinegar, and garam masala in the blender, food processor, mortar and pestle for paste making. Whiz it or pound it into a fairly smooth paste, at this stage it will probably smell fantastic.
  4. Heat Ghee or Oil in a good sized saucepan on a fairly hot stove and brown the pork. If the pork sticks you can add a little bit of water but generally keep it moving.
  5. Once the pork is browned, add your superb curry paste. Return the saucepan to the boil and then reduce to a simmer for about 40 – 50 mins. The sauce should have thickened and the meat should be lovely and tender.
  6. Give it a quick taste to check seasoning (salt and chilli mainly) and serve with rice. Garnish with some chopped corinader (cilantro) leaves or sliced red chilli.


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