"This spicy curry can be prepared with chicken, beef, mutton or pork.  Traditionally, it is prepared with pork as the pork will render it's fat, adding flavour to it.  A spicy and sour curry, vindaloo is best served with rice and a side dish of sambal acar nanas." - Eurasian Heritage Cooking, Quentin Pereira

Ingredients to prepare:

  • Cooking Oil 4 tbsp
  • Onion 1 peeled and sliced
  • Garlic 20g peeled and sliced
  • Ginger 20g, peeled and sliced
  • Pork Shoulder 1kg, cubed
  • Light soy sauce 2 Tbsp
  • Potatoes 2, peeled and quartered
  • Water 200ml
  • Salt 1/2 Tbsp
  • White vinegar 4 Tbsp
  • Quentin's Vindaloo Powder Premix 4 tbsp

For Ground paste: 

  • Large Onions 2, peeled and sliced
  • Ginger 10-cm (4-inch) knob, peeled
  • Garlic 15 cloves, peeled
  • Dried Chillies 100g (3 1/2 oz) cut into short lengths, soaked for 10 minutes, seeds removed



  1. Pound or grind together ingredients for ground paste until fine.  Set aside.
  2. Heat Oil in pot over low heat and fry sliced onion, garlic and ginger until onion is soft.
  3. Add ground paste and Quentin's Powder Premix and fry until oil rises,
  4. Add pork and soy sauce and mix thoroughly.
  5. Add potatoes and water and simmer for about 15 minutes or until pork is tender.  Add salt and vinegar.  Remove from heat.
  6. Dish out and garnish as desired.  Served hot.


  • Do not be tempted to adjust the taste of the curry by adding more vinegar while the curry is  still hot.  When it is allowed to sit for a few minutes the taste of the vinegar will eventually kick in.