How to cook… Pork Vindaloo

On November 13, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

As the only state in India that is largely Catholic there are no taboos surrounding the use of pork in Goa. The dish, like so many in this state, are a combination of Portuguese and India flavours and cooking styles. The result is a spicy dish with plenty of vinegar and is far removed from the British restaurant-style Vindaloo.

What you need…
• 800g pork (a mix of cheek and leg is ideal), cut into largish bite-sized chunks
• 1 Tablespoon ghee
• 2 Tablespoons oil
• 2 red onions, finely chopped
• 240ml pork or chicken stock
• 1 Tablespoon coriander leaves
• Salt to taste

Marinade
• 100ml palm vinegar
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon sugar
• 8 black peppercorns, crushed

Spice paste
• 4 large chillies, roughly chopped
• 3 Tablespoons palm vinegar
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 4 cloves, ground (or 1 teaspoon clove powder)
• Seeds from 4 cardamon pods
• 1 teaspoon garlic paste

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How to make it…
1. Mix all the Marinade ingredients together, add the pork and leave for 2 to 4 hours.
2. Mix all the ingredients from the Spice Paste to form a thick paste and set aside.
3. Heat the ghee and oil in a pan to a medium heat, add the pork with the marinade and fry until all the pieces are browned (about 5–7 minutes). Remove the pork from the pan and set aside.
4. Add the onions to pan and fry until they soften and start to brown (about 5 minutes).
5. Add the pork and cook for 5 minutes.
6. Add the Spice paste and cook for 5 minutes.
7. Add the stock, reduce the heat and cook until the meat is cooked through and tender (at least 45 minutes but up to 90 minutes). Stir occasionally and add water as necessary to stop it sticking.
8. Add salt to taste and sprinkle the coriander leaves on top before serving.
• Recipe courtesy @thecurriedlondoner (Instagram)

**CHEF’S TIP**
If you really want to turn up the heat add more chillies to the Spice Paste.

**Pork Vindaloo** is the classic Goan dish for heat lovers.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
Get stuck into this delicious dish. It’s certainly better than a pork in the eye with a sharp stick.

How to cook… Ambot Tik

On November 9, 2020March 11, 2026 By In Recipes9 Comments

Serves 4 as a main dish

Ambot Tik is another hot and spicy dish from Goa that combines Portuguese and Indian flavours. It can be cooked with any any type of fish but popular choices are shark and prawns. If using the prawns keep their shells on to soak up the range of flavours. To cook this curry, first create the aromatic masala by dry frying spices, combine with a sauce of onions, tomatoes and tamarind and add the prawns.

What you need…
• 600g prawns, deveined but with shells left on
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1.5 onions, finely chopped
• 2 tomatoes, chopped
• 2 Tablespoons tomato paste
• 3 Tablespoons tamarind paste
• 10 curry leaves
• Salt to taste
• Coriander leaves to garnish

Masala
• 10 dried red chillies
• 2 cloves
• 15 black peppercorns
• 1 teaspoon cumin seeds
• 4 Tablespoons desiccated coconut
• 0.5 teaspoon salt

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How you make it…
1. Dry fry all the Masala ingredients in a pan over a medium heat until they release their aromas (about 2 minutes). Grind into a powder and set aside.
2. Heat the oil in a pan to a medium heat, add the garlic paste and ginger paste and cook for 1 minute.
3. Add the onion and cook until it softens (about 5 minutes).
4. Add the tomatoes, tomato paste and tamarind, mix well and cook for 2 minutes.
5. Add a little water and use a hand blender to the mix the ingredients to a paste.
6. Add the Masala, mix well and cook for 10 minutes.
7. Add the prawns, curry leaves and salt if needed, allowing the prawns to absorb all the flavours and cook until the they are fully cooked (about 7–8 minutes).
8. Garnish with the coriander leaves serve.

**CHEF’S TIP**
If you don’t have a hand blender for Step 5 then transfer the ingredients to a standard blender to create the paste then return the paste to the pan.

If you like this you should try our…
Chicken Recheade • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Feet Curry (Africa)

Check out 5 Best Goa Curries
You know this is a delicious dish because it Tiks all the boxes…

How to cook… Chilli Chicken

On September 19, 2020November 13, 2020 By In Recipes4 Comments

Serves 4 as a main dish

Heat lovers will love this chicken curry with its extra dose of chillies at every turn. Popular all over the sub-continent but especially in the north, you can adjust the heat levels to your delight by adding more chillies for your perfect Chilli Chicken.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 8 green chillies, chopped (and 2 sliced lengthways for garnish)
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How you make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste, ginger paste, chopped chillies and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the sliced chillies.

**CHEF’S TIP**
For an extra splash of colour you can mix red and green chillies if you prefer.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa) • Ambot Tik
What do fans of this dish like horror movies? … Because they are spine-chilli-ing.

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How to cook… Chicken Recheade

On September 19, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

For such a small state Goa certainly has some great dishes and Chicken Recheade is another one of those. As much a pickling paste as a curry it is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

What you need…
• 800g chicken, cut into bite-sized pieces
• 4 Tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 Tablespoons tomato paste
• 1 Tablespoon tamarind paste
• 1 Tablespoon brown sugar
• Salt to taste

Marinade
• 15 dried red chillies
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 4 Tablespoons vinegar

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How to make it…
1. Dry fry the first 4 ingredients of the marinade in a pan until they release their aromas (about 2 minutes). Grind them to a powder.
2. Add the rest of the marinade ingredients to the ground whole spice powder, mix well and rub into the chicken. Set aside for 1 hour.
3. Heat the oil in a pan to a medium heat and fry the onions until they soften (about 5 minutes).
4. Add the turmeric powder, cumin powder, mix well, then add the chicken with the marinade. Cook for 2 minutes.
5. Add the tomato paste, tamarind paste, brown sugar, mix well and cook for 5 minutes. Add a little water if needed.
6. Add the garam masala and salt and continue cooking until all the chicken piece are cooked.

**CHEF’S TIP**
Use water sparingly when cooking this dish as it should be thick, almost like a pickle.

Super hot **Chicken Recheade** is another great dish from the state of Goa.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Check out 5 Best Goa Curries
Why did the chicken cross the road in India… to Goa to the other side.

How to cook… Ginger Chicken

On September 19, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This chicken curry is infused with the bold flavours of ginger and is popular in North India. Lovers of Chinese food will be drawn to the freshness of the amount of ginger that is used in paste form, freshly chopped during the cooking process and with ginger juliennes used as garnish for good measure.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 4cm piece of ginger cut into juliennes (most are used in the cooking process but keep 4–5 for garnish)
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste, ginger paste, ginger juliennes and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the remaining ginger juliennes.

**CHEF’S TIP**
If juliennes are a bit fierce in heat for you then finely chop the fresh ginger instead.

**Ginger Chicken**, with three doses of ginger.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
What is ginger’s favourite cricket play? … Joe Root.

How to cook… Kashmiri Fruit Curry

On September 15, 2020November 13, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Fruit is without doubt a love it or hate it choice when it comes to curry. From the region in the north-west of India this recipe includes apple, nuts and is topped with caramelised bananas but you can also add mangoes, lychees or raisins. It creates a mild, tangy and naturally fruity curry. Love it or hate it?

What you need…
• 4 Tablespoons oil
• 1.5 onion puréed (or very finely chopped)
• 2 teaspoon garlic paste
• 2 teaspoon ginger paste
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 1.5 Tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 800g chicken, cut into bite-sized pieces
• 0.5 green apple, peeled and cut into smallish chunks (optional)
• 150ml cream
• 4 Tablespoons yoghurt
• 1 teaspoon garam masala
• Salt to taste
• 2 bananas, sliced (you need about 6-8 pieces per person)
• Brown sugar as required
• 2 teaspoons crushed almonds

How you make it…
1. Heat the oil to a medium heat and fry the onions until they soften (about 5 minutes).
2. Add the garlic and ginger and cook for 1 minute.
3. Add the tomato, tomato ketchup, curry powder, turmeric powder and chilli powder and cook for 3 minutes. Add a little water if needed.
4. Add the chicken and cook for 3 minutes.
5. Add in the (optional) apple, yoghurt, cream, garam masala and salt, mix well and continue cooking until all the chicken pieces are cooked through.
6. While the curry is cooking coat the banana slices in sugar and in another pan dry fry them until they caramelise (about 3-4 minutes).
7. Serve the curry topped with the banana pieces and with a sprinkle of the almonds.

**CHEF’S TIP**
You can also add other fruit such as mangoes, lychees and raisins to this dish (at stage 5) if you like.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
What do bananas sing to their girlfriends? … Yellow, is it me you’re looking for?

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How to cook… Mauritian Fish Curry with Aubergine

On September 15, 2020November 13, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Take one Indian Ocean island with great fishing around it’s coral reefs and add a huge Indian diaspora and it’s not surprising you can get great fish curries in Mauritius. Simply create a mildish sauce with spices and curry leaves and add delicious fresh fish with aubergine slices.

What you need…
• 4 Tablespoons oil
• 0.5 cumin powder
• 1 Tablespoon curry powder
• 800g red snapper (or other firm, white fish), cut into bite-sized pieces
• 2 Tablespoons tomato paste
• salt to taste
• 1 aubergine, sliced into 6 pieces (de-stalked but not peeled)
• Few coriander leaves (for garnish)
• 2 green chillies, sliced lengthways (for garnish)

Spice Paste
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 red dried chilli

How you make it…
1. Blend all the ingredients for the Spice Paste and set aside.
2. Mix the curry and cumin powders with a little water to create a paste and set aside.
3. Heat 2 Tablespoons of the oil to a medium heat, add the fish and cook until all the pieces are sealed and start to brown (about 3-4 mins). Remove and set aside.
4. Add another 1 Tablespoon oil to the pan, add the aubergine slices and fry until they soften and start to brown (about 3 minutes). Remove and set aside.
5. Add the rest of the oil, the Spice Paste and cook until the oil separates from the paste (about 3 minutes).
6. Add the tomato paste and salt, and cook for 2 minutes. Add water as required.
7. Add the aubergine until it absorbs the sauces (about 1 minute).
8. Add the fish and fry gently until all the pieces are cooked through.
9. Add the coriander leaves and chilli slices as garnish and serve.

**CHEF’S TIP**
If you like some tartness to your curries your can add 1 Tablespoon tamarind paste to the recipe at stage 5.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
I don’t know why fishermen say it’s hard to catch a fish. Everytime my friend throws me one I catch it ok.

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How to cook… Green Chilli Chicken

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Green in appearance and with plenty of green chillies, this South Indian dish is dryish and fiery in heat. Green Chilli Chicken is also sometimes Andhra Chilli Chicken as a nod to the heat from that neighbouring state. It’s a quick dish to make, with the chicken first marinated with the chillies, coriander, curry leaves, garlic, ginger and yoghurt, then added to a sauce of onions, tomato and mixed with spices.

What you need…
• 800g chicken, cut into bite-sized pieces
• 3 Tablespoons oil
• 1 onion, finely chopped
• 1 Tablespoon tomato ketchup
• 1 green chilli, cut in half lengthways (for garnish)

Marinade
• 2 Tablespoons yoghurt
• 4 green chillies, chopped
• Small bunch of coriander, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 6 curry leaves
• 0.5 teaspoon salt

Spice Mix 1
• 0.5 teaspoon fenugreek seeds
• 0.5 teaspoon dried red chillies
• 0.5 teaspoon cumin seeds

Spice Mix 2
• 1 teaspoon garam masala
• 0.5 turmeric powder
• 0.5 teaspoon coriander powder

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How to make it…
1. Blend all the ingredients for the marinade. Add the chicken pieces and set aside for 30 minutes.
2. Heat the oil to a medium heat, add the Spice Mix 1 and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the onion and cook it until it softens (about 5 minutes).
4. Add the Spice Mix 2, tomato ketchup, mix well and cook for 2 minutes.
5. Add the chicken with the marinade and fry until the chicken is cooked (about 10–15 minutes).
6. Garnish with the sliced chilli and serve.

**CHEF’S TIP**
This is supposed to be a dryish dish but if you prefer a bit more sauce use more yoghurt.

**Green Chilli Chicken**, fresh, hot and tasty.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
What does coriander say when his spice friend knocks on his door? … “Oh it’s you, please cumin.”

How to cook… Aloo Gobi

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Potato is the all-time favourite for side dishes and cauliflower is its popular partner. Aloo Gobi very simple to make with cooked potato and cauliflower pieces added to some Base Curry Sauce.

What you need…
• 250g potato, cut into 5cm chunks
• 250g cauliflower, broken into 5cm florets
• Pinch of turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 Tablespoons ghee
• 200g Base Curry Sauce
• salt, to taste
• few coriander leaves, to garnish (optional)

Spice Mix
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Boil the potatoes and cauliflower in water, with the turmeric, until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium-hot heat and fry the mustard seeds for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and ginger paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and cook for 2 minutes.
6. Add the salt, potatoes and cauliflower, mix carefully so as not to break the vegetables, and cook until heated through.
7. Add the (optional) coriander leaves to garnish.

**CHEF’S TIP**
This recipe will create a dryish dish but if you like more sauce with your side dishes simply add more Base Curry Sauce.

Curry house favourite Aloo Gobi is easy and quick to make.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
What’s this dish’s favourite song? … Aloo, Is It Me You’re Looking For?

How to cook… Devil’s Curry

On September 6, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The history of the Devil’s Curry bears stark similarity to that of the Indian Vindaloo. Portuguese explorers, much like in Goa, landed in the coastal state of Malacca in Malaysia during the late 15th century. A transgression by early explorers towards the rulers of Malacca resulted in their incarceration, which in turn led to a full-scale invasion by the Portuguese during the early 16th century. During the 30 years of occupation that followed, Portuguese sailors were encouraged by their king to take up wives and start families. The history books have established this period as the origin of the creole ethnic people of Portuguese and Malaccan descent known as the Kristang people. It is the European-Asian fusion cuisine of the Kristang people that, like in Goa, brought together local spicing and Portuguese chillies. The Devil’s Curry truly is Malaysia’s answer to the Vindaloo and is courtesy @thecurriedlondoner.

What you need…
• 800g chicken, cut into bite-sized chunks
• 1 Tablespoon Ghee
• 1 teaspoon vegetable oil
• 1 Tablespoon mustard seeds
• 200ml (approx) chicken stock or water
• 2 Tablespoons white wine vinegar
• Salt to taste
• 1 teaspoon brown sugar
• Few coriander leaves or crushed dried chillies (to garnish)

Spice Mix
• 25 long dry chillies, deseeded and soaked in warm water for 20-30 minutes
• 3 onions, chopped
• 1 Tablespoons garlic paste
• 2 Tablespoons ginger paste
• 3 stalks of lemongrass (only the soft white sections)
• 1 teaspoon turmeric powder
• 2 teaspoons vegetable oil
• 2 teaspoons water
• 1 Tablespoon tamarind concentrate/paste
• 1 Tablespoon chilli power (optional)

How you make it…
1. Blend Spice Mix together into a very smooth paste (add a dash of water to loosen it if necessary)
2. Heat the ghee and vegetable oil to a medium heat in a heavy, lidded pan
3. Add the mustard seeds. Once they start to pop, add the spice paste and cook for until the mixture gives off an aroma (around 10 minutes).
4. Add the chicken, stir to coat in the paste and cook for 5 minutes.
5. Add enough stock or water to just cover the chicken and simmer for 5 minutes.
6. Add the vinegar, salt and sugar, mix well and continue cooking until all the chicken pieces are cooked.
7. Garnish with your choice of coriander leaves or crushed dried red chillies and serve.

**CHEF’S TIP**
Hot heads should not remove the chilli seeds from the Spice Mix for that real extra burst of heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
This is great for making your home look nice… it’ll spice up any house.

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The Royal Curry Club

Tag: curry accompanying dishes

How to cook… Pork Vindaloo

How to cook… Ambot Tik

How to cook… Chilli Chicken

How to cook… Chicken Recheade

How to cook… Ginger Chicken

How to cook… Kashmiri Fruit Curry

How to cook… Mauritian Fish Curry with Aubergine

How to cook… Green Chilli Chicken

How to cook… Aloo Gobi

How to cook… Devil’s Curry

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