Among the many strongly spiced and bright curries of Goa is the Vindaloo (aka Vindalho). This paste is usually cooked with pork, but chicken can also be used. This mouth watering recipe satisfies all the human senses!

Ingredients:
For the Vindaloo/Vindalho Paste:
10 Bedki Chilies
10 Kashmiri Chilies
1 teaspoon Cumin Seeds
24 Black Peppercorns
12 Cloves
1/2 teaspoon Turmeric Powder
2" Cinnamon Sticks
20 Garlic cloves
1" piece of Ginger
5 Tablespoons of Vinegar (preferably Goan Toddy Vinegar)
Water if needed (Grind into a thick paste)

For the Pork Vindaloo/Vindalho Curry:
1 & 1/2 kg Pork (with fat, boneless, cut into 2" cubes)
3 Onions, sliced
2 teaspoons Salt
Vindaloo paste

Mix the above ingredients and set aside for a couple of hours or refrigerate overnight

1/2 cup Tamarind Juice (soaked and strained)
1 cup Water (or as needed)
1/2 teaspoon Sugar (or to taste)
Salt (for further seasoning)

Music Credits:
Ersatz Bossa by John Deley and the 41 Players
Horizon by @tellyourstorymusicbyikson

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