This is unlikely to be like any vindaloo you’ve ever had before. For starters, it’s not actually that spicy. The pork is marinated in vinegar and spices for a couple of hours before cooking, so the finished dish is fragrant and slightly tangy. You can make it as spicy or mild as you like – the vindaloo isn’t about heat.
Our first ever proper vindaloo was in Goa, where the dish orginates, and it was cooked by the owner of the hostel we were staying in.
The recipe we’ve used here is by Anjum Anand, from her book Anjum’s New Indian. We’ve made it a few times and it’s always worked out brilliantly. In India, we’d have eaten this with floury, soft, hot rotis, and at home we’ve tried to replicate this by making Jamie Oliver’s Navajo flatbreads (which is close enough considering we don’t have access to a proper tandoor oven!). The vindaloo is great with shop-bought naan bread or rice too.
I’ve just discovered… The GLORIOUS! Flavourmap where you can pin awesome food that you’ve come across around the world. As someone who plans their travels around food, this is me all over!