This curry is a really really simple curry. It is essentially a Vindaloo, typical of the Goan region on the West Coast of India. In the 16th Century the Portuguese conquered this part of India and the taste and the name of this dish reflects this influence. Vindaloo comes for the Portuguese words vinho meaning wine (tradionally wine or vinegar are used) and alho meaning garlic.
Vindaloo is commonly regarded as the hottest curries with the classic vinegar tartiness, however as you will see you can adjust the heat to suit your taste. This recipe strips the dish back to it’s basics and is really very very easy to make. That is why we call it a “Quick Curry”
Diced Pork (about 600 grams, Boneless Shoulder Pork is best, or you can dice chops if you can’t get Shoulder Pork)
Tumeric Powder (1 Teaspoon)
Salt (1 Teaspoon)
Red Chillies (Fresh is best, but dried will work, as will chilli paste or even a pinch of chilli powder. Depending on your taste, 2 mild chillies for mild, 10 chillies for hot)
Onion (2 med brown onions would be good, but pretty much any thing will do)
Garlic (3 – 6 cloves peeled or about 2 tablespoons of minced garlic)
Ginger (peel about 1 – 2 Tablespoon of fresh ginger or a similar amount of bottled ginger)
Vinegar (about 90ml, Malt Vinegar is the best you could use brown or even white vinegar if that is what you have in the cupboard).
Garam Masala (a generous tablespoon of Garam Masala, the fresher the better maybe even make your own. Every Curry Lover should have Garam Masala in thier spice rack, it fills gaps, saves Curries, and it just great stuff)
Ghee or Oil (about 3 tablespoons)