Vindaloo

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The word vindaloo comes from the Portuguese words vinho (wine) and alho (garlic). It’s a hot, Goan speciality and requires marinating in the fridge overnight – or for at least four hours. Vindaloo is just a nice word to say so while you are waiting for the marinade, try to think of the other 71 English words that end in oo.

Cost per student: £1.90 (€2.10)

 

Preparation time: 20 minutes. Cooking time: 1 hour 15 minutes

 

Ingredients (serves 2)

450g of meat - pork, chicken or lamb

2 onions, peeled and roughly chopped 

2 tablespoons of oil

400g tin of tomatoes

1 tablespoon of sugar

2 tablespoons of vinegar

2 cloves of garlic, peeled and sliced

2 teaspoons of chilli powder (just add one for a medium curry)

2 teaspoons of cumin

1 teaspoon of turmeric

2cm root ginger, peeled and sliced

Salt and pepper

20 fresh coriander leaves (optional)

 

Equipment

Mixing bowl

Sharp knife

Chopping board

Large saucepan or frying pan

 

1. Put the vinegar, garlic, sugar, chilli powder, ginger, cumin, turmeric, salt and pepper into a mixing bowl and combine together with a spoon.

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2. Cut the meat into large chunks and add to the mixing bowl, using your fingers to rub in the spices.

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3. Cover the bowl and place in fridge to marinate.

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4. At least four hours later, heat the oil in a large pan on medium and cook the onions for ten minutes.

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5. Add the tomatoes, stir for a few minutes and add the meat and marinade. Add 200ml (a cup) of water, bring to boil, reduce heat to low, cover pan and let simmer for 1 hour.

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6. Serve with rice, a takeaway Nan bread and fresh coriander leaves.