Made this one semi blind. By which i mean, i had no idea what the result was supposed to taste like. I only pulled up an ingredient list when shopping without looking at the instructions.

I finally read the instructions the day of. I was surprised how sour it was when i ate it although the ingredients (vinegar and tamarind) should have been a big give away.

Definitely a very memorable and interesting curry. My SO likes it especially because he enjoys sour foods.

Recipe I followed - https://cooking.nytimes.com/recipes/1013127-pork-vindaloo

  • useyourmainfinger@lemmy.worldEnglish
    10·
    13 days ago

    I’m British and have never even considered using pork in a curry, it’s always beef, chicken, lamb or goat, and we do curry a lot here. I was gonna mock you mercilessly but then I looked into it, and I think I’m gonna give it a go, I love pork generally and it looks great so yeah, thanks for the idea…

    • idunnololz@lemmy.worldOPEnglish
      5·
      13 days ago

      As I’m sure you’ve read, it looks like traditionally vindaloo was made using pork. Traditional does not mean good, but at least it gives the recipe some authenticity.

      • toy_boat_toy_boat@lemmy.worldEnglish
        2·
        13 days ago

        “pork vindaloo” hit my ears like “seafood schwarma” at first. still not something i think i’d like, but i was really only looking for an excuse to make the comparison