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“A vindaloo needn't be ridiculously hot; it's all about the mixture of spices. Adjust the spiciness by adding more chilli, if required.”
1hr 30mins

Ingredients Nutrition


  1. Dry-fry the peppercorns and cumin, cardamom and mustard seeds over a low heat until lightly coloured, then grind into a powder with a mortar and pestle.
  2. Add the vinegar, coriander, paprika and sugar to the powder and stir well to make a paste.
  3. Cut the pork into bite-sized chunks and arrange in a shallow dish. Pour over the spice mixture and mix well. Cover for at least two hours, or preferably overnight.
  4. Heat the oil in a wok over a high heat, add the meat and marinade and cook, stirring, for five minutes. Add the onion, chillies, pepper, tomatoes, and water. Mix well.
  5. Bring to the boil, then reduce heat, cover and simmer for one hour, or until the meat is tender and cooked through.

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