Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
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.
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