Historically Goa has a strong Portuguese influence and this dish typifies the resourcefulness of the indian people, taking foreign ingredients and making it into something unique and wonderfully Indian. Vindalho is derived from two Portuguese words, vin (wine) and alho (garlic), the wine bit meaning the wine vinegar introduced by the Portuguese invaders. Don’t get me wrong, this is a spicy dish, but it’s not as hot as you might expect and the vinegar gives a refined sourness rarely found in mainstream curries – come on, be brave….!
1 tsp black peppercorns
1 tbsp yellow mustard seeds
2 tsp crushed red chilli
1 tsp cumin seeds
1 tbsp hot chilli powder
½ tsp ground turmeric8 fat cloves of garlic, crushed
thumb sized piece fresh ginger, peeled and grated
6 tbsp red wine vinegar
750g chunky cubed pork, preferably outdoor reared1 medium onion, peeled and roughly chopped
3 tbsp oil
1 piece cinnamon bark
1 400g tin of quality chopped tomatoes1 green pepper, deseeded and roughly chopped
1 tsp sugarsalt to taste
Roast the peppercorns, mustard seeds, cloves, crushed red chilli and cumin seeds in a dry pan until fragrant taking care not to burn. Place the roasted spice mix in a pestle and mortar and grind to a fine powder. Mix the paprika and turmeric into the spice mix, then add the garlic and ginger and pound to a thick paste called a ‘masala’. Add half the masala to the pork with 4 tbsp of the vinegar and rub in thoroughly. Allow the pork to marinade overnight in the fridge.