Goan meat or poultry stew (Vindaloo) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 128) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Best when made a day ahead. See recipe for meat selections - pork, lamb or kid shoulder, duck legs, chicken thighs, or squabs. Can substitute cassia bark for cinnamon sticks; and coconut, rice or cider vinegar for cane vinegar. See recipe for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.