This delicious curry has little to do with its high street cousin – although it is very hot, there the similarity ends! A true Goan vindaloo is rich with vinegar and garlic (the name itself comes from the Portuguese for these two), fresh and vibrant with hot red chilli, sweet with onions and tomatoes, and earthy with potatoes. Going a bit left field and replacing the large dried red chillis used in Goa with Facing Heaven chillis from Szechuan will add smoky, mouthwatering undercurrents.
(SERVES 4)
Ingredients
500g pork shoulder, diced4 onions, thinly sliced
8 cloves garlic, thinly sliced
Thumb-sized piece of ginger, minced
4 tomatoes, chopped
2 medium sized potatoes, peeled and halved
4 large red fresh chillies, thinly sliced
Finger-sized stick of Ceylon Cinnamon
4 Facing Heaven chillies (or if you don't have them, standard dried Indian red are fine)
4tsp Vindaloo Curry blend
2tsp Kashmiri chilli powder
1tsp tamarind concentrate
1tbs tomato paste or our lovely tomato powder
2tsp Jaggery or a 2cm chunk
50ml cider vinegar
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