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
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.
“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