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Ingredients

• 1½- 1¾ lbs. leftover pork, or a little more if you have it, trimmed and cut into 1" cubes (I had roasted a large piece of boneless leg the night before)
• 2 tbsps. flour
• 2 tsps. ground cumin
• 1½ tsps. ground coriander
• 1½ tsps. turmeric
• ¾ tsp. ground cardamom
• ¼ tsp. ground cinnamon
• ½ tsp. salt
• ¼ tsp. black pepper
• a pinch of ground cloves
• 2-3 tbsps. neutral-flavoured oil such as groundnut
• 2 large onions, finely chopped
• 6-7 cloves garlic, minced
• 1 tbsp. ginger, minced
• ¼ tsp. cayenne pepper (you could add thinly-sliced chillis to your taste at this stage, if you wanted more heat)
• 1 tbsp. grainy mustard
• 2 tbsps. white vinegar (I used white wine vinegar as that’s what I had)
• 1 heaped tsp. brown sugar
• about 3-4 tbsps. butter or oil (I used soya margarine), more if necessary
• 2 cups chicken stock, and more to thin the sauce if need be
• 2 tbsps. white vinegar
• about half a 14-oz. can coconut milk (shake well before opening)
• a small can of pineapple slices (in juice, not syrup)
• 1½ cups uncooked basmati rice
• plenty of boiling water

Description

To Many Of Us Brits, 'Vindaloo' Means Hot, Hot, HOT; Its Reputation As A Curry Which Requires A Degree Of Masochism In Consuming It, Due To Its Eye-watering, Fiery Hot, Chilli Content, Goes Before It. In Actual Fact 'Vindaloo' Comes From Goa, India, And T

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