Goan Pork Vindaloo

A vibrant, flavourful pork curry that is spicy, tangy and ever so moreish, it will have you coming back for more.


100g Shemin’s Goan Indian Curry Paste
700g pork shoulder, cut in to 3cm chunks
4 tbsp ghee or cooking oil
500g onions, finely sliced (about 4 medium onions)
4 large tomatoes, diced
2-4 small green chillies (optional – mince the chillis if you prefer a hotter curry)
10 curry leaves (optional)


1. Rub Shemin’s Goan Indian Paste into the pork and leave to sit for three to four hours or overnight.
2. Heat the oil in a wide, lidded pan over a medium-low flame, and fry the onions until soft and golden.
3. Add the tomatoes, chillies and curry leaves, if using. Cook until the tomatoes start to break down.
4. Add the pork and marinade with 120ml of water to the pan, turn the heat up to medium high and stir well. Bring to a simmer, cover tightly, turn the heat right down and cook gently for an hour. Add a little water if the sauce gets too dry.
5. Partially remove the lid and cook for another 30 minutes, until the meat is very tender and the sauce has thickened.
6. Season to taste and serve with basmati rice or Shemin’s Indian Breads.

Serves 4-6

Products used in this recipe


  1. Ian Sproule

    Made this with shoulder of mutton and slow cooked for 2 hours 15 mins at 130- 140 fan. Meltingly tender and extra saucy as I use whole tinned plum toms rather than fresh and still added the water. Left chillis out as hot enough for me just using the paste but added the curry leaves. Cooled the sauce down for freezing and skimmed the fat/oiloff before freezing.

  2. Ian Sproule

    Just made this minus the chillies. Now I never eat a curry the same day I make it and this will go in the freezer but I’ve just tasted it and OMG I could have eaten for my tea but I’ve already take a portion of your meatball curry recipe out of the freezer for tonight!!
    I used fresh chicken stock rather than water and as I like a lot of sauce added about another 80ml of water. Probably didn’t need to as it ended up needing slightly thickened.
    Your pastes are amazing as are your on line recipes. Your Nan bread is a bit too thin for my liking but instead of water I di the last one with garlic butter and it made a big difference. Also used one as a pizza base which worked very well. Packs of two would be handy as I live by myself now😌😌
    Just the fish curry paste to use now which I’ll make and freeze as a sauce and then add fish, prawns, squid etc when heating up.

  3. Michael

    Thank you for the Goan curry paste, I made a batch up yesterday but not to Vindaloo strength as the good lady wouldn’t like it that warm. The pork was marinaded overnight with three packs of the paste (just under 2kg of meat). It was then cooked in a slow cooker for 8hrs on low after being started off on the hob.
    While it wasn’t the same rich brown colour as your photograph, I didn’t use curry leaves as I didn’t have any, it was incredibly tasty and the pork just fell apart.
    The chapatis were very good but I do prefer a fluffier naan, I think I would use the butter as suggested before putting them in the oven as opposed to sprinkling with water.
    Still it was a great meal, keep up the good work and look forward to some more pastes in the coming months.

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