I have tried the vindaloo served in some British curry houses and I’m sorry to say it is mostly an amalgamation of those restaurants’ different curry sauces with lots of chillies, with no real Goan flavour. Those curries have little to do with real vindaloo… except that they are hot. An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. It has wonderful spices, vinegar, ginger and garlic to bring the best out of the rich pork, and doesn’t have the thick sauce of curry house versions. This is a true vindaloo, with a light liquor and in this version of mine that I have learnt from my Grandmother.

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