Vindaloo

Vindaloo takes the ginger, pepper and coriander of India's spice coast, and adds the heat of chilies brought by traders from the New World. I make mine with coconut milk and tamarind so it's tropical and tangy. Classic with pork, lamb or beef.

serving suggestion: Simmer with chicken, meat, seafood, tofu or vegetables for a quick delicious curry. Spoon over rice or noodles, Use as a marinade. Mix into soups.