Goan pork vindaloo from Hog: Proper Pork Recipes from the Snout to the Squeak (page 79) by Richard H. Turner

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Notes about this recipe

  • Eat Your Books

    Marinate pork for 24 hours.

  • FJT on May 17, 2020

    This is a lovely curry. I did marinate it for 24 hours, then cooked it and left it for another day before eating. I didn't have dried Kashmiri chillies so, after some research, I substituted 1 tsp of paprika and 0.5 tsp of cayenne pepper. I cooked this in the pressure cooker for 45 minutes with less liquid than the recipe stated and then on the day of eating I simmered it for about half an hour to reduce the liquid further. We really enjoyed it and I will make it again.

  • Foodycat on November 25, 2015

    I followed the ingredients but not the method (because I didn't have 24 hours). So I fried the mustard seeds & curry leaves, then added the onions and garlic, then all of the other ingredients, and simmered for 2 hours. I don't honestly know what the marinading would have added, as it was intensely flavoured and falling-apart tender. Delicious.

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