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Pork Vindaloo

Pork Vindaloo

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 20 minutes

Cook: 90 minutes

Origin: India


The dish that needs no introduction, Vindaloo has gained a fearsome reputation amongst curry-lovers the world over thanks to its penchant for heat, a real test of nerve for those keen to take their chilli-tolerance levels to the limit. Actually boasting a much milder heritage, Vindaloo derives from a Portuguese dish of meat marinated in wine and garlic, Indianized by Goan chefs who added red chilli peppers and spice to inject the heat its now known for. A firm favourite on UK shores, our Vindaloo enables you to adjust your chilli according to preference, making it a hearty feast to be enjoyed by all.

What's in the box?

Ginger & Garlic Paste Tyga Masala No. 22 Tyga Masala No. 2 Tyga Masala No. 29 Curry Leaves Sachet

Shopping list

  • 800g diced pork
  • 3 onions
  • 300g rice
  • 1 bunch coriander
  • 4 tbsp cider vinegar
  • 3-4 chillies (optional)
  • 3 tbsp vegetable/rapeseed/olive oil
  • 1 tbsp honey
  • 1 tsp salt

Let's cook!

  1. Preheat the oven to 180 degree Celsius.
  2. Finely dice the onions.
  3. Chop coriander, discarding the stems.
  4. Cut the tops off the chillies, if using.
  5. Marinate the pork in the Ginger & Garlic Paste, Tyga Masala No. 2, Tyga Masala No. 29, Tyga Masala No. 22 and cider vinegar. Mix well and leave for 15 minutes.
  6. Heat oil in a casserole dish over a high heat and add the onions, salt, Curry Leaves and chillies (if using). Fry for 10 minutes, stirring occasionally.
  7. Add the pork and fry for 4 minutes, stirring occasionally.
  8. Add 300ml water and bring to the boil. Cover with a lid and place in the oven for 1 hour, or until the pork is tender.
  9. Add the honey and put back in oven for a further 10 minutes.
  10. Remove from the oven. If the sauce is runny, remove lid and reduce over a high heat until it has a thick consistency.
  11. Sprinkle with coriander.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masal No.29: (ground star anise, tamarind powder (contains potato maltodextrin 50 - 55%), poppy seeds, ground cayenne pepper). Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Curry leaf Sachet: Curry leaves. Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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