My husband Neville(the most amasing husband in the whole world :-) ) is from Goa, India. He has introduced me to the most amazing flavour of Goan curries. Goan Curries are spicy and tangy from the vinagar and tamarind. If you like curry, you will love this one I'm sure.
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Serves: 6
Reviews: 2 (see all)
Views Icon Views: 31,435
Loves Icon Loves: 4
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  • 2 onions
  • 4 cloves garlic
  • 4 cloves
  • 1 thumb size knob ginger
  • 1/2 tsp cinnamon
  • 4 tblsp balsamic vinegar
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 1kg pork leg
  • 1 tsp Turmeric
  • 3 tsp kashmiri chilli(normal dried chilli will do but try and get kashmiri as it has adds beautiful flavour and colour.
  • 1 tblsp tamarind pulp
  • 1 tblsp palm sugar(brown sugar will do)
  • 1/4 cup peanut oil
  • 1L water


  1. In a bender mix to a puree, 1 onion, garlic, ginger, 1/8 cup oil, cinnamon and vinegar.
  2. Toast mustard seeds and cumin seeds in pan on hot heat for 1 min. Grind in mortar and pestle then add to the puree.
  3. Dice pork into bite sized pieces and marinate in the above puree while you prepare the remainder of ingredients.
  4. Place the remainder of the oil in a heavy based pot and add finely sliced onion. Cook until soft and caramelised.
  5. Add turmeric and chilli and cook for 2 mins. Stirring constantly.
  6. Add the meat and marinade and stir until meat is cooked. About 5 mins.
  7. Add water, sugar and tamarind.
  8. Cook on low heat with lid on for 1 & 1/2 hours.
  9. If the gravy is still a little thin for your liking, take the lid off and turn the heat up a little and reduce the liquid till you like it.
  10. Serve with rice or Naan bread (and natural youghurt and mango chutney if you need to tone down the heat)


  • "If your husband cooks like that for you, no wonder you call him the most amasing in the world :) This dish was fabulous! It introduced me to new flavours and I really enjoyed cooking it. Surprisingly sweet ... but perhaps I put a bit too much palm sugar in. Thumbs up!..."

  • "This is the curry I have been looking for! Finally! Easy to follow and I had nearly all the ingredients. Delicious tang and beautiful balance of hot and sweet. I tweaked it a little (don't we all). It is an impossibility for me to follow a recipe - exactly. The paprika and cayenne pepper were my substitute for the Kashmiri chilli and was not hot enough so I added 2 tsp of my ol standby sambal oelek at the end of cooking as well as some salt. Next time, AND there will definitely be a next time, maybe less water and more caramelised onions. Definetely a Go-er. ha! My GOAN GOER. Tks for a great recipe!..."

  • "p.s It tasted even better the next day!..."