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Tangy Goan Pork Curry with Rice

This spicy pork dish is typical of Goan food, which although simple, is hot and pungent.


  • 600g lean pork, cubed

  • 1 tsp turmeric powder

  • Salt

  • 1 large onion, sliced

  • 2 tsp ginger-garlic paste

  • 10 red chillies, de-seeded & soaked

  • 1 tbsp garam masala powder

  • 75ml brown vinegar

  • 3 tbsp sunflower oil

  • 2-3 whole red chillies to garnish

  • 620g boiled rice to serve


  • 1.

    Mix the pork, turmeric and salt in a large mixing bowl and reserve while you prepare the curry paste.

  • 2.

    Soak the chillies in hot water for a few minutes then whizz the onion, ginger-garlic paste, chillies, garam masala and vinegar in a blender until very finely mixed to a paste.

  • 3.

    Heat the oil in a medium, heavy bottomed saucepan and fry the pork, stirring to prevent it from sticking. Add a few teaspoons of water if the meat starts to stick.

  • 4.

    Add the blended curry paste and stir to blend. Check the seasoning. Pour in enough hot water to make a pouring consistency and bring to the boil. Reduce the heat, cover the pan and cook until the meat is tender.

  • 5.

    Serve hot, garnished with a few whole red chillies. Enjoy with plain boiled rice.

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