Goan Vindaloo

Made this last weekend, bit worried about the amount of garlic but stuck with it anyway. So glad I did, it was absolutely delicious served with basmati rice and home made chapatis (Mrs Balbar Singh recipe)

Love these spices so authentic better then any from my local takeaway and so simple.

Very tasty and easy to make. I was very impressed with this dish. Would definitely recommend. I used 3 green chilli’s but only used the seeds from one which made for the right level of spice for us. I used chicken thigh meat rather than pork.

When I think of vindaloo, I think back to a night in Belfast many years ago, where one of the guy's working for me was pouring with sweat in our hotel diner. When I asked him if he was alright, he said he was, but the vindaloo he was tackling was a bit too much for him! I've never seen anyone suffer so badly during a meal, but he did say it was nice, just too much for him and it put me off trying vindaloo for myself.
Mrs Balbir Singh's version of Goan Vindaloo is not remotely like that Belfast vindaloo, thankfully.
I did some research of the reviews on the website and bought some with another order I needed. This is a beautiful, full of flavour spice mix that nobody should fear using because of the untrue stories of vindaloo being HOT.
I can put it simply, my wife is not a lover of hot and spicy food, but when she walked in on me putting a Goan Vindaloo together, she thought it smelled lovely. Without missing a beat, she stuck a spoon in the pan. I didn't warn her, I didn't stop her. She then announced that, "oh, that's nice, I wish you had made more". Then asked what it was. When I told her, she was amazed and asked me to make it for both of us for the following night's meal.
This truly is another winner and you can tailor it to suit your own palate. It's another regular for us and you must give it a try.

made this goan curry a few times now and love it. slightly different from your normal curry. IT is very rich and as much as it says 12 garlic cloves would advise to be slightly care full. I do put the 12 in as its a garlic dish but may advise any body making it for first time cut back a bit and see what you think. easier to add than take out. its a lovely dish. Made one this weekend 14th September and bought a piece of Brisket. Cut it up into pieces and cooked the whole curry in the slow cooker for 6 hours meat melted in your mouth.