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GeoffPs Vindaloo

Posted on http://www.jamieoliver.com/forum/
I picked up this recipe years ago in Goa, from the India family I was staying with.
This dish is characteristic of the Christian community in Goa. Its origin is actually Portugese, and the name "Vindaloo" means "Wine / Garlic" - 'vin d'alho'. It does not contain potatoes - people make this mistake because they think that the "Aloo" refers to potato - in this case it doesn't! Also, Vindaloo should be made with pork - not mutton, chicken or beef. Serves 2

The spice quantities are not exact, add more or less according to your taste - beware, birds eye chillies are HOT

Dry fry until aromatic, then grind up a mixture of the following spices:-

cardamon (seeds from e pods)p
cloves (a little)
peppercorns (few)
cinnamon stick (1q in, broken uo
coriander seeds (1 to 2 tsp)
cumin seeds (1 to 2 tsp)
fenugreek seeds ( 1 tsp)

Pound in a mortar with the following:-

turmeric (1 tsp)
Ginger (1/2 inch - chopped)
garlic (6 cloves - chopped)
chilis (3 birdseye- chopped -remove seeds if you can't stand the heat)

Onion (1 medium - chopped)

Until you have a smooth paste, or use a food processor.

Red Wine Vinegar (3 Tbsp)

Red Wine Vinegar (3 Tbsp)

Add to spice mixture and mix well - pound or process more ubtil you have a smooth paste.

Curry leaves (2 / 3 Tbsp)

Cube enough pork for number of people (a cheap cut will be fine).
Cover the meat with the spice mixture and keep in fridge overnight with curry leaves on top.

Mustard seeds (1 to 2 tsp)

Heat oil in a saucepan and add mustard seeds, when they start to pop add the meat (remove leaves) mixture.
Simmer until tender adding water as needed (about an hour)
The curry shoulkd be quite dry at the end of the cooking.

Serve with boiled basmati rice.

I also serve with a tray of pickles and chutneys, and a couple of different raitas.