We’ll be away from home this weekend so I ended my home-cooking week as I started it – with a curry from Anjum Anand’s I Love Curry. I chose the pork vindaloo, a hot Goan curry I enjoy cooking and eating at home but always steer clear of in a curry house!
An authentic vindaloo calls for plenty of hot Kashmiri chillies but the chilli does not overpower the other spices or the flavour of the pork. It’s a well balanced curry with a light sauce which truly hits the spot when you need a chilli fix.
Anjum’s recipe contains a lot more fragrant spices such as coriander, cardamon, cinnamon and ginger and requires a different preparation method to the recipe I normally use so I was intrigued to see how the dishes would differ. The result was, of course, delicious but the flavour was not as well rounded as my normal recipe – I have a feeling that this is one which will taste much better the next day when the flavours have really had time to develop. It’s a good job I made too much and can have leftovers for lunch tomorrow!