Vindaloo originates from Goa where the cooking combines Portuguese influences with fiery Indian flavours. Vindaloo dishes are made by families for their Christmas celebrations. Use of spices and vinegar that makes a vindaloo as well as the chillies.
1. Using a spice grinder, grind the whole spices to a fine powder. Make a fine paste with the ginger, garlic, chillies and vinegar.
2. Marinate the pork along with the spices, paste and salt for couple of hours.
3. Heat the oil in a frying pan, add the onion and cook until brown, about 8 minutes. Add the tomatoes and tomato puree and stir.
4. Next add the pork and marinade and brown gently over a moderate heat for 6-7minutes. Turn the heat to low, cover and cook until the pork is done, approx 40 minutes.
How to cook
1. Place oil in a cooking pan and heat, add mustard and cumin seeds and wait until they sizzle/pop.
2. Add the diced potatoes and stir.
3. Add all the other ingredients, stir.
4. Cook on medium to low heat with the lid on for 15/20 minutes or until potatoes are cooked, stirring once. If it starts to stick add a little hot water.
5. Serve with Chapattis or use as a filling for wraps.
How to cook
1. Wash and soak the rice for 30 minutes.
2. Add the oil to a pan and heat. Add the cumin seeds and wait until they turn brown.
3. Drain the rice and place into the oil and stir slowly for 1-2 minutes.
4. Dissolve the stock cube with the hot water and add to the pan.
5. Add more water so the level is twice the level of rice. Stir gently.
6. Turn the heat down to medium/low and cover. Cook until the water has all evaporated and the rice is cooked.
7. Serve as an accompaniment to any Indian main dish.
Boil the potatoes in a pan of salted boiling water for 8-10 mins, until tender. Meanwhile, make the dressing: whisk the mustard, honey, vinegar and oil in a large bowl. Drain the potatoes and add them to the dressing while still warm. Add the raw kale, season and stir. Sprinkle the flour over the fish skin and season. Heat a little oil in a heavy-based non-stick frying pan. Add the fish, skin side down and leave to cook on a medium heat for approx 3-4 mins for a 2-3cm thick fillet. Turn it over - the skin should be crispy - if not, give it another min on that side. Turn and cook for about a min or so on the other side to just cook it through. Stir the dill into the potato salad, then serve the fish with the potato salad and lemon wedges.