Chilli-Hot Pork Curry

This dish was introduced to India by the Portuguese when they first arrived in Goa in 1497. Called finha d'alhos (meaning wine with garlic) it consisted of pork marinated in red wine, vinegar and garlic (alho), and is still found in Portugal today. The local Goanese Indians found the dish bland so they increased the quantity of garlic and added spices, notably plenty of chilli, and the recipe name was simplified to vin-DAR-loo. Serves 4.

675g(1lb 6oz) lean leg of pork, cut into 4cm(1.5in) cubes

3 tbsp ghee

6 cloves garlic, chopped

225g (8oz) onions, chopped

1 tbsp coarsely chopped fresh coriander

4 fresh red chillies, finely chopped salt, to taste

Marinade

200ml(7fl oz) red wine

50ml(2fl oz) rice vinegar

6 cloves garlic, pureed

3 or 4 fresh red chillies, pureed

1 tsp salt

Masala

10 cloves

6 green cardamoms

5cm (2in) piece of cassia bark

1tsp cumin seeds

Mix the meat and the marinade ingredients together in a large non-aluminium bowl. Cover and refrigerate for up to 24 hours.

Heat the ghee in a karahi or wok. Add the garlic and the masala and stir-fry for one minute. Then add the onions and continue to stir-fry for five minutes.

Tip the contents of the pan into a 2.25-2.75 litre (4-5 pint) lidded casserole dish. Add the pork and its marinade and combine well. Place the casserole in a preheated over, 190c/375f/Gas 5.

After 20 minutes, inspect and stir, adding a little water if the curry is becoming too dry. Repeat 20 minutes later, adding the remaining ingredients.

Cook for a further 20 minutes or until the curry is cooked to your liking.

Potato and Chickpea Curry

Potato (aloo) and chickpea (chole) are a formidably good combination, especially when curried as in this benchmark dish from the Punjab. Serves 4 as an accompaniment.

250g(9oz) dried chickpeas (kabli chana)

2 litres(3.5 pints) water

2 tbsp ghee

1 large onion, chopped

1-4 green chillies, finely chopped

1 tbsp tomato puree

1 tbsp tomato ketchup

6-8 small potatoes, peeled and boiled

4 firm tomatoes, quartered

2 tbsp chopped fresh coriander

salt, to taste

Masala

1tsp ground cumin

1tsp chilli powder

1tsp mango powder

0.5tsp ground coriander

0.5tsp turmeric

0.25tsp ground black pepper

2 cloves, ground

2 bay leaves, ground

0.5tsp black Indian rock salt

Soak the chickpeas overnight in plenty of water to allow them to swell and soften. Drain and rinse the chickpeas well. Bring the water to the boil in a 3.5litre(6pint) saucepan. Add the chickpeas and simmer until tender - about 45 minutes. Drain and set aside.

Mix the masala with enough water to make a pourable paste.

Heat the ghee in a karahi or wok. Add the masala and stir-fry for about one minute. Add the onion and the chillies, and continue to stir-fry for a further three or four minutes.

Add the tomato puree and ketchup, the potatoes and tomatoes. When well mixed in, add the cooked chick peas and stir carefully until heated through. Season with salt and garnish with fresh coriander. Serve hot or cold.