Pork Vindaloo…..a Goan classic

Every time I think of vindaloo, it is the pristine cool blue beaches of Goa that come to my mind. The ‘vindaloo’ features high in the list of Indian curries that have made a mark in the Western world. This is essentially an Anglo-Indian dish made famous from the Goan shores and is an adaptation [...]

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Achari Jhinga (Spicy Pickled Prawns)

Achari Jhinga (Spicy Pickled Prawns)

I have had this recipe for ages in my recipe diary (which is currently overflowing!) and has always been my go to prawn dish especially when I have guests over. Loosely translated, achari jhinga means spicy pickled prawns. The pickling effect is due to the use of vinegar as base for mixing the spices and [...]

Mutton vindaloo

Mutton vindaloo

The ‘vindaloo’ is a famous traditional Goan dish usually prepared using pork meat. Culinary history has it that this dish was inspired by a Portugese dish which used meat, wine and garlic. When the Portugese left, the Anglo-Indian settlers of the region re-created that dish using local ingredients like vinegar to bring about the same [...]

Malaysian Pickled Chicken

Malaysian cuisine is highly varied and exotic due to the culinary influences of the different ethnic groups like Indians, Malay and Chinese. Malaysian pickled chicken is an amalgamation of both Chinese and Indian flavours with the generous use of spices along with vinegar for the tart pickling effect. Reminds me of our very own vindaloo [...]