Quote:
Originally Posted by tweetiepooh
So do you do it properly the Goan way where the name translates as wine (vinegar) and garlic and you get a really hot but quite light curry (often pork) or the less good Indian restaurant one with potatoes?
I make it the Goan way as I find restaurant curry tend to be to rich and heavy.
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I marinate the meat, usually chicken, but sometimes lean pork, in a mix of red wine and crushed garlic for a couple of days. Just as the Portuguese transported pork to Goa in barrels.
Then I make the spiced gravy, to which the meat is added unfried. Potatoes? Ugh, that is due to someone not being able to differentiate between Portuguese and Hindi.
