We had vindaloo for dinner last night. We were going to make our usual one, bright with vinegar and extremely hot, but then our eyes caught on a recipe in the same book (660 Curries, of course) for a different vindaloo with thin strips of pork and a bit of coconut milk to cut the heat (he explains that the coconut milk is totally inauthentic, but balances the chiles nicely).

The paste was made of onion, garlic, ginger, green chile, dried red chile, turmeric and cumin, and was incredibly fragrant.

All we needed to do after making the paste was saute some onion, pour in the paste to simmer, then stir in coconut milk and thin-cut pork and cook ten minutes. We ate it with basmati rice and mashed eggplant with sweet onions. Fantastic – will make this one again.