Vindaloo is the signature dish of India’s Goa state, and also one of the most popular curries in Indian restaurants (although the restaurant version can be a long way removed from the original!).
Originally a type of vinegary and garlicky meat stew brought to Goa by the early Portuguese settlers, the dish was later transformed by the Goans into a fiery Indian dish, through the addition of spices and chillies – the flavour of vindaloo today. It is traditionally made with pork, reflecting its Portuguese origins and the fact that many Goans are Christian, thus having no restrictions on the eating of pork. But this curry can be cooked with anything you like, in fact it is an excellent everyday curry powder for those who like it hot!
The distinct flavour of a vindaloo comes from vinegar, spices and lots of garlic. Unlike most Indian recipes, vinegar is a must in a good vindaloo, to obtain the correct balance of hot and sour, and the blend also includes plenty of black pepper. Best enjoyed with plain Basmati rice, this curry will leave your palate tingling with pleasure!
Ingredients: coriander, turmeric, chilli, cumin, fenugreek, garlic, ginger, gram flour, salt, pepper, celery, onion