Famous for their pork vindaloo, Goa is located along India’s west coast in the Arabian Sea; it is a tropical climate where the spices and flavours are particularly intense!
Goan cuisine consists of regional foods: seafood, coconut milk, rice and local spices are often the main ingredients. Gather the following for this simple but delicious Goan pork vindaloo curry.
If you prefer to grind up the garlic, ginger and chili, by all means do but using curry powder from a jar will save you a whole load of aggravation.
Bash the pork steaks with a rolling pin, chop all the fat off and cut each steak into strips.
Marinade these strips of pork in the hottest curry powder solution/paste you can make using water and vinegar.
Fry an onion, add the pork mixture with some boiled potatoes (aloo) and cashew nuts before serving with rice. If it is too hot put some natural yogurt on to cool it down.
Do twice as much and make wraps with tortillas for lunch the following day. This delicious sandwich will taste just as nice cold, as the hot curry the night before!
The use of Kokum – a small, round, Indian fruit that tastes both sweet and salty – is a distinct feature of Goan food which has been influenced heavily by a mixture of three things: its Hindu origins, Portuguese rule and modernisation.
Being an island, many of Goa’s most popular dishes use fish: King-fish, pom-fret, shark, tuna and mackerel are the most common; along with shellfish such as crabs, prawns, tiger prawns, lobster, squid and mussels are often included. Have you not thought of taking a trip down to Goa just to try this exquisite food?
The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil when they arrived on the island and chilli’s were introduced too becoming immensely popular in this exotic location.
In 1510, the Portuguese defeated the ruling Bijapur kings leading to the establishment of a permanent settlement and becoming their largest Indian territory, though it wasn’t until 1987 that Goa became fully part of India again becoming a Union Territory.
There are many different versions of this traditional Goan meal and some won’t include potato. It can be done with chicken, lamb or duck, though Goa is among the few Indian regions where pork is traditionally eaten and this vindaloo is a favourite because it has become synonymous with Goa and makes a delicious change from chicken.