A final trip to Goa with chicken xacuti, pork vindaloo and fish marinated vinegar and chorizo spices served with rice and chapati
The vindaloo we commonly find in the West is a neon red, where the color is usually imparted by food coloring. Like most vindaloos, the powerful Kashmiri chilis, the vinegar, and garlic is on the front, followed by the sweet and tender pork elevated by whole cloves.
Xacuti is a toasted coconut dish with a coriander and cumin powder forward flavor — this one was garnished with fresh coconut milk, which I find is excellent with toasted coconut. Mustard seeds and curry leaves impart the classic South Indian depth to the braise.
The only missing classic Goan dish at the table is a cafreal — which is a deep coriander and mint curry. You always have to leave something to go back for. I like to leave my relationships open ended.
Pondicherry, Tamil Nadu, India