Goan Pork Vindaloo Curry (Authentic)

Eating since 1958, cooking since 1974

The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. In Goa the dish was tweaked, incorporating chiles, tamarind, black pepper, cinnamon, and cardamom. When it was exported to England, it became another hot curry, losing its vinegar tang and spice complexity, but this version stays close to the Goan original. It first appeared in our August/September 2014 special India issue with Lizzie Collingham's story Fired Up.

900g boneless pork shoulder, cut into 2" pieces

90ml (6 tbsp) mix of malt and cider vinegar (or white wine vinegar)

salt (use judgement, but < 1 tsp)

subheading: Roast and grind:

1 tsp. cumin seeds

4 whole cloves

1 tsp. poppy seeds

10 whole black peppercorns

6 dried chilies

subheading: Puree:

1 (2") piece of ginger, peeled and thinly sliced

1 tbsp. tamarind paste/concetrate

1⁄2 tsp. ground turmeric

4 cl garlic, 4 peeled

3 small red Thai chiles or 2 red jalapeños, stemmed

90ml (6 tbsp) ghee or neutral oil

subheading: Fry:

1 tsp. black mustard seeds

1 stick cinnamon, halved

subheading: Saute:

4 cl garlic, roughly chopped

2 small green Thai chiles or 1 serrano, halved

1 large yellow onion, thinly sliced

1 tsp. grated jaggery or brown sugar

salt, to taste

Note: Ingredients may have been altered from the original.

Directions at saveur.com

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