You’ll need: 500g diced pork or beef, 250ml water
Useful tips: Brown meat before adding to the curry. Stir frequently and add water if sauce thickens too quickly,
Alternative uses: Use paste as a marinade for meat or paneer. Marinade for no more than 2 hours as vinegar can toughen meat
‘The hottest curry on the menu’… this British adaptation has created a fiery tomato based curry, often with fresh and dried chillies and definitely not one for the faint hearted.
In India, this dish traces back to Portuguese explorers in the 15th century who introduced ‘carne vinha d'alhos’ traditionally meat cooked in wine vinegar and garlic. The dish was adapted to local conditions - with no vinegar, they used palm wine and added local ingredients like tamarind, black pepper, cinnamon, and cardamom. Chillies arrived with Vasco De Gama in 1498, eventually replacing or complimenting black pepper as a source of heat in Goan cuisine.This Goan version is hot, but the flavours of dried aromatic spices such as roasted black cardamon, kashmiri chillies and pepper with tangy vinegar & tamarind create a delightful, fiery and aromatic curry.