Maas vindaloo, Goan spiced pork

Maas vindaloo, Goan spiced pork
  • Serves icon Serves 4
  • Time icon Ready in 45 minutes

This Indian Maas vindaloo recipe, or Goan spiced pork, isn’t too hot despite it being a vindaloo.


  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 4 garlic cloves, sliced
  • 2 green chillies, deseeded and cut into strips
  • 1 red pepper, deseeded and sliced into strips
  • 1 green pepper, deseeded and sliced into strips
  • 2 tbsp Patak’s Vindaloo Curry Paste
  • 450g pork fillet, trimmed and cut into thin strips


  1. Heat the oil in a large frying pan over a medium heat. Fry the onion for 2 minutes. Add the garlic and green chillies along with the peppers and continue to cook for a further 2 minutes. Stir in the vindaloo paste and cook for a further minute.
  2. Add the pork and cook for another 5 minutes. Mix in 2 tablespoons water, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the pork is tender and cooked through. Add a little extra water if too thick, or reduce slightly if too thin.
  3. Serve the spiced pork with steamed basmati rice and Patak’s Brinjal Aubergine Pickle.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Beef curry recipes

Beef vindaloo

A low-cal option of an Indian beef vindaloo recipe that...

Save recipe icon Save recipe icon Save recipe

Asian braised beef with pak choi

Beef is slow-cooked with bold Asian flavours until it’s fall-apart-tender,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.