FLAVOURS OF India

TIP: This traditional dish from Goa, Apart from requiring it to be slow cooked, my version is a toned down one in terms of spice but for those of you who like it spicy, go ahead and add some serious chillies.

From street eats to restaurant chic, Australian chef Sarah Todd shares the light, balanced and flavour-forward recipes of the land she fell in love with

PORK VINDALOO

SERVES 4

500g piece pork loin, trimmed, cut into 2.5cm cubes

1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp ground coriander
1 tsp ground turmeric
½ small red onion, thinly sliced toasted cashews, crispy curry leaves, coriander leaves, steamed rice and lime wedges, roti, to serve

VINDALOO PASTE

1 tsp ground cumin½ tsp ground cardamom½ tsp ground cinnamon1½ tsp brown mustard seeds1 tsp fenugreek seeds3 dried red chillies, soaked, blended to⅓ cup white wine vinegar2 tsp salt½ tsp freshly ground black pepper1 tsp brown sugar2 tbsp vegetable oil2 medium onions, thinly sliced roti bread to serve