Goan pork vindaloo

Xanti Pinto calls this preparation Goan Pork Vindalho and also uses “vindaloo” for its spice paste. She describes it as a pork dish cooked in a red masala, associated with Goa.

The home-prepared paste combines cloves, peppercorns, cinnamon, roughly chopped ginger and garlic, turmeric, cumin, selected palm jaggery and tamarind. Both dried Kashmiri and Byadagi chilies are included, and vinegar is used to grind the mixture fine.

Onion is fried in oil until soft, followed by chopped tomato. The same Vindalho paste and chopped green chilies are added and fried briefly before the pork joins them.

Cooking water is added and the pan is covered until the meat is cooked. Salt is adjusted, and the selected optional palm feni goes in near the end for a final short cooking stage.

The recipe explicitly offers the finished Vindalho hot with ready steamed rice. The two dried-chili types belong to the same paste, while vinegar, tamarind and jaggery provide its sour and sweet ingredients.