Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
This recipe is a variation on spiced vodkas but with chilied tequila. It uses Mexican spices and can be put in any drink recipe requiring tequila, or downed straight.
This recipe and others can be found in the 12-part illustrated series “A World of Curries.”
This condiment can be used for a stew of poultry or pork meat.
While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.