Casa Martin
Cookbook

With the Portuguese having set up a colony in Goa when they first started circumnavigating the world it is not surprising that they had some influence on the food of the locals and vice versa. Having converted them to Christianity there was no problem with them eating pork. In the hot climate it was difficult to keep fresh so vindaloo was devised to assist by slightly preserving the pork in vinegar.

500g Pork shoulder, loin or belly, cut in 2cm cubes 100ml white wine Vinegar (M) 100ml water (M) 1cm Ginger, grated (M) 5 cloves Garlic, crushed (M) ½ tsp salt (M) ½ tsp Turmeric (M) 4 Cloves (S) 4 Cardamom pods, seeds removed (S) 1 tsp Nutmeg (S) 1 tsp Cumin (S) 1 tsp Coriander (S)

1 tsp Fenugreek (S) 1 Bay Leaf (S) 1 tbsp oil 1 large Onion 1 stick Cinnamon 1tsp Chilli powder 1 tsp Paprika 1tbsp tomato paste 1 large Potato salt 1tsp Brown Sugar 2 green Chillies chopped Coriander

Marinate the pork in the ingredients marked (M) for 1-24 hours. Grind the spices marked (S). Sauté the onion with the cinnamon until soft. Add the ground spices and fry for 2 minutes. Add 1tbsp water and mix to a paste. Add the pork and cook for 5 minutes. Add the chilli powder, paprika, tomato paste, marinade and about 200ml water. Simmer for 30 minutes. Peel and cut the potato into several large pieces and add to the pan with the salt and sugar. Simmer for a further 30 minutes. Add chillies and coriander and serve.

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