I hate okra. Always have. And then on a houseboat in Khottayam, we were served this coconut and okra dish that was like ambrosia. I begged the cook for the recipe, and this is what he gave me.
You’ll refine this recipe over time and make it your own—there are infinite variations on this—none of which come from a box. Experiment with different spices and leave your concoctions in the comments, please.
Good Lamb Vindaloo, in my opinion, melts in your mouth while it melts your mouth. This recipe isn’t half as hot as it should be—I add three chiles and double the cayenne, but I like it very hot. I also add a tablespoon of Apple Cider Vinegar, which rounds off the sharpness of the wine vinegar just a bit after it all cooks down. Do yourself a favor and marinate this overnight.
This dish came from Jill Norman’s Complete Book of Spices, which is unfortunately out of print—if you see a copy in a used bookstore, pick it up without hesitation. This dish really hinges on the freshness of the ingredients. I’ve transcribed the recipe below exactly as it’s found in the book, but I usually double the turmeric, add a small chopped tomato, and dust with garam masala about 2 minutes after the shrimp are added.
This page lists all 4 entries filed under the Ethnic category in Mandible. Entries are listed in reverse-chronological order.