Real Vindaloo is not searingly hot and eating it should not be a macho sport ! Created in former Portuguese colony of Goa, Vindaloo is traditionally made with Pork.  Our Vindaloo contains plum tomatoes, fresh coriander, root ginger, brown mustard seed, lemon juice, tamarind, fresh chilli, white cumin seeds. Great with any dark meat, duck, venison, beef, camel, ostrich....!                         

500g diced pork (belly of pork is great for this dish!)

200g diced potatoes

coriander to garnish

Method:  combine all the ingredients in a saucepan and cook on a medium heat for 30 minutes or until the meat is tender and thoroughly cooked through.  Serve on a bed of steamed basmati rice. To cool things down, try a cucumber raita, dice cucumber into chilled greek yoghurt, add a teaspoon of Bombay Authentics Mint chutney.