Annie’s (my mother-in-law) kitchen was truly Goan. My mum and I learned a lot of typical Goan dishes from her. Vindaloo is one of them that I continue to make until today.

Ingredients

2 kg pork

1 ½ inch ginger – chopped fine

1 whole garlic clove – chopped fine

3-4 kashmiri red chillies – crushed into pieces

2-3 tsp kashmiri chilli powder

vinegar to taste

2-3 green chillies

Marinating the pork

Cut pork in cubes – do not salt. 

Marinate the pork overnight in ginger, garlic, crushed red chillies and a little vinegar.

Leave overnight, or at least 6 hours.

Cooking the pork

Move to a cooking pan, add salt, kashmiri chilli powder and cook on medium until the pork is soft.

You can add 2-3 green chillies during the cooking for a fresher chilli taste. Adjust salt, chilli, vinegar to taste.

Vindaloo must be made a day or two in advance. You will enjoy the best flavours are when it is reheated making it a perfect dish to make ahead for a dinner party.