Goan Pork Vindaloo

When I was a student in London in the 1970s, Indian food was an inexpensive treat. The curry houses in those days always had a pork vindaloo on the menu, but only for the brave or foolhardy, we used to think, for it was always made very chile hot.

Since then, we’ve eaten vindaloo dishes in Goa (where they originated) and elsewhere in India, and we’ve made them at home. They’re easy and most rewarding. Tastes are hot, yes (from a mix of ground mustard seed, dried chiles, ginger, and