0:00:02 > 0:00:05My name's Anjum Anand. I'm a food writer and a chef
0:00:05 > 0:00:07and I'm passionate about Indian food.
0:00:07 > 0:00:10In this series, I'm going on a journey
0:00:10 > 0:00:12to see how different regional flavours
0:00:12 > 0:00:13of the Indian subcontinent
0:00:13 > 0:00:16can be found in cities up and down the country.
0:00:16 > 0:00:19From great Bengali cuisine in London,
0:00:19 > 0:00:22to the spicy flavours of the Punjab found in Glasgow,
0:00:22 > 0:00:25I'll be showing novice cooks how to prepare
0:00:25 > 0:00:26authentic regional dishes.
0:00:26 > 0:00:30I don't think it needs any more chilli.
0:00:30 > 0:00:31It's perfect chilli.
0:00:31 > 0:00:33This week, I'm off to London
0:00:33 > 0:00:36to meet 36-year-old financial analyst, Jonathon Readman.
0:00:36 > 0:00:39Jonathon has only ever cooked twice in his life,
0:00:39 > 0:00:41and hasn't a clue in the kitchen.
0:00:41 > 0:00:43That has got to touch that line there.
0:00:43 > 0:00:44Oh, yeah, yeah. OK.
0:00:44 > 0:00:47So wife Lorraine has to prepare all the meals.
0:00:47 > 0:00:49Jonathon is absolutely rubbish.
0:00:49 > 0:00:54But by marrying into an Indian family, he's taken full advantage
0:00:54 > 0:00:57of going round to his mother-in-law's every Sunday lunch time,
0:00:57 > 0:00:59for a feast of Goan food.
0:00:59 > 0:01:02Now, it's payback time, as Jonathon is going to attempt to cook
0:01:02 > 0:01:06a full Indian lunch for his discerning mother-in-law, Clara.
0:01:06 > 0:01:08I've never cooked for Lorraine's mum before,
0:01:08 > 0:01:11so, my stress levels might get a bit high.
0:01:11 > 0:01:12It's a tough challenge.
0:01:12 > 0:01:15Clara is Goan, and she isn't easily impressed.
0:01:15 > 0:01:20We'll have to see when the day comes. But let him try.
0:01:20 > 0:01:23So, I've agreed to help out.
0:01:23 > 0:01:26I'll be taking him through the essentials of Goan food.
0:01:26 > 0:01:28That tastes of liquorice, that one. That's fennel.
0:01:28 > 0:01:31That's cumin. From the best way to roast Indian spices,
0:01:31 > 0:01:35to making sausages...Goan style.
0:01:35 > 0:01:36We need somebody strong.
0:01:36 > 0:01:42I'll also be showing him the secrets of Clara's favourite dish...the infamous vindaloo.
0:01:42 > 0:01:44Oh, it's too good.
0:01:44 > 0:01:49This is authentic home-cooked Indian food that anyone can make.
0:01:53 > 0:01:56Goan cuisine is very different to other foods
0:01:56 > 0:01:59you'll find in the Indian subcontinent,
0:01:59 > 0:02:01because of its European influence.
0:02:04 > 0:02:07The Portuguese colonised Goa for 450 years.
0:02:07 > 0:02:10They brought with them their own cuisine and that,
0:02:10 > 0:02:14fused with local ingredients, is what typifies Goan food today.
0:02:14 > 0:02:17Goa is on the west coast of India.
0:02:17 > 0:02:20The first Goans came to Britain over 200 years ago,
0:02:20 > 0:02:23as cooks on ships that sailed back from India.
0:02:23 > 0:02:25Many went on to settle in London,
0:02:25 > 0:02:29and brought with them their own distinct flavours.
0:02:29 > 0:02:32Jonathon and his family have invited me round for Sunday lunch.
0:02:32 > 0:02:36But before I go, I thought I'd make them a cake with a traditional Goan twist.
0:02:36 > 0:02:39For me, Goan food is such a perfect blend of East and West,
0:02:39 > 0:02:42and this prawn cake is a great example of that.
0:02:42 > 0:02:45It has the Goan love of seafood, spices and coconut,
0:02:45 > 0:02:50yet the Portuguese influence of the red chillies, vinegar and their love of cakes.
0:02:50 > 0:02:55First, I'm frying some onions in a spice blend made out
0:02:55 > 0:02:58of ground chillies, cumin, cinnamon and cloves.
0:02:58 > 0:03:02To that, I'm adding a paste made out of an inch square ginger
0:03:02 > 0:03:04and six cloves of garlic. In go my tomatoes.
0:03:04 > 0:03:07Then salt and two tablespoons each of white wine vinegar and sugar.
0:03:07 > 0:03:09This is a sweet and a sour dish.
0:03:09 > 0:03:12It works really well, although it sounds unusual.
0:03:12 > 0:03:15In go my prawns. Shelled. De-veined.
0:03:15 > 0:03:16Straight in.
0:03:16 > 0:03:24Whilst this is cooking, I'm going to make the cake mixture with butter, sugar and three eggs.
0:03:26 > 0:03:27In with the flour.
0:03:27 > 0:03:30Followed by four ounces of semolina, which has been soaking in water.
0:03:30 > 0:03:34Baking powder. Desiccated coconut, salt.
0:03:34 > 0:03:38In, in, in. And my milk. And I know this looks like a huge mess,
0:03:38 > 0:03:40but it's all going to come together.
0:03:46 > 0:03:49That's half my batter. Now, my cooled prawns.
0:03:53 > 0:03:55Lastly, the rest of your batter.
0:03:58 > 0:04:01Then into a pre-heated oven, for about 60 minutes.
0:04:01 > 0:04:03I think it's clear up time.
0:04:05 > 0:04:07But I don't want to be late,
0:04:07 > 0:04:11so I'm off to East Ham to meet Jonathon and his family for lunch.
0:04:15 > 0:04:18East Ham is home to a large South Asian population.
0:04:18 > 0:04:21The Goan community is just one of them.
0:04:22 > 0:04:23Unlike most of India,
0:04:23 > 0:04:28many Goans are Christians, with the church playing an important part in their lives.
0:04:28 > 0:04:30Before going to Sunday lunch,
0:04:30 > 0:04:34Jonathon and Lorraine attend morning mass with young son, Benjie.
0:04:34 > 0:04:39Jonathon's mother-in-law Clara lives just around the corner,
0:04:39 > 0:04:41so it's a perfect to catch up
0:04:41 > 0:04:43with the rest of the family.
0:04:43 > 0:04:46It's been a long time since I've had home-cooked Goan food,
0:04:46 > 0:04:49so I'm really looking forward to this.
0:04:49 > 0:04:52At Clara's house, all the family and some friends
0:04:52 > 0:04:54have shown up for the feast.
0:04:54 > 0:04:55So this is my family.
0:04:55 > 0:04:58I'd like to introduce you to my wife, Lorraine.
0:04:58 > 0:04:59- Hi.- Nice to meet you.
0:04:59 > 0:05:01- And that's our son, Benjie. - Hi, Benjie.
0:05:01 > 0:05:04- He's not happy. - This is my mother-in-law, Clara.
0:05:04 > 0:05:06- This must be Clara. - It's nice to meet you.
0:05:06 > 0:05:08- I've bought you a prawn cake. - Thank you.
0:05:08 > 0:05:10Oh, thank you for inviting me.
0:05:10 > 0:05:12- I'm so excited. - I'm so pleased you have come.
0:05:12 > 0:05:17Clara's really gone to town and has cooked a wide variety of dishes.
0:05:17 > 0:05:18Goans love meat and fish,
0:05:18 > 0:05:22and there's plenty of it today, including pork curry,
0:05:22 > 0:05:27masala fried fish, and of course the Goan favourite, fish curry.
0:05:27 > 0:05:28Which one's your favourite?
0:05:28 > 0:05:30Well, my favourite is fish curry.
0:05:30 > 0:05:34I always like having that. And potato chops, really good. And also sorpotel.
0:05:34 > 0:05:36And have you ever cooked any of this?
0:05:36 > 0:05:39No. I have never attempted to cook hardly any food,
0:05:39 > 0:05:41- let alone Indian food. - Hardly any food.
0:05:41 > 0:05:43Maybe I should be worried.
0:05:43 > 0:05:47Unlike Jonathon, Clara cooks all the time and believes it
0:05:47 > 0:05:51was her tasty food that helped her daughters find their love matches.
0:05:51 > 0:05:54Every Sunday I used to take trouble, so that Michael would like Fiona
0:05:54 > 0:05:58through me you see and Jonathon would like Lorraine.
0:05:58 > 0:06:01The way to Jonathon's stomach is through your mother's cooking.
0:06:01 > 0:06:05Are you up for recreating this kind of a meal?
0:06:05 > 0:06:08It's going to be hard, because her cooking is very good
0:06:08 > 0:06:13and a high standard, but I reckon I'll give it my best shot.
0:06:13 > 0:06:19Well, after that spread, I'm feeling the pressure, too.
0:06:19 > 0:06:23My prawn cake has gone down a treat, but Clara's a great home cook,
0:06:23 > 0:06:26so I'll have to push the boat out to impress her.
0:06:26 > 0:06:29I've come up with three dishes which will hopefully do the trick.
0:06:31 > 0:06:36First, my Goan spiced aubergines, lightly fried in a crispy batter.
0:06:36 > 0:06:41Sea bass, stuffed with a delicious coconut and coriander chutney.
0:06:41 > 0:06:46And pork vindaloo, topped with lightly fried cashew nuts.
0:06:49 > 0:06:51Goan food is rich in flavour,
0:06:51 > 0:06:55using specific sets of spices to create different masala blends.
0:06:55 > 0:06:58Although Jonathon is no stranger to Goan cuisine,
0:06:58 > 0:07:02I want him to see how some of these unique flavours are created.
0:07:02 > 0:07:06So I've brought him to meet Deepak Kapoor, who runs top Goan restaurant
0:07:06 > 0:07:10Ma Goa in South London, to find out what makes this cuisine so good.
0:07:10 > 0:07:12- From family to family, it varies. - It varies.
0:07:12 > 0:07:15But we use coconut, palm vinegar.
0:07:15 > 0:07:17- Right.- Kashmiri chilli, also.
0:07:17 > 0:07:21And then we've got clove and black pepper that make it very distinctive.
0:07:21 > 0:07:23And then you roast all of those sort of spices
0:07:23 > 0:07:26so that releases all this punch of flavour.
0:07:26 > 0:07:28- Right.- Can you name any of them?
0:07:28 > 0:07:29I can name...that's peanuts.
0:07:29 > 0:07:31And that's coconut.
0:07:31 > 0:07:34- Yes. Very good.- And the other one I recognise is cinnamon.
0:07:34 > 0:07:36- Well done.- Yeah.- I'm not too sure about the rest.
0:07:36 > 0:07:38That's coriander seeds.
0:07:38 > 0:07:40- Right.- Cumin. Fennel seeds.
0:07:40 > 0:07:44White poppy seeds. Quite lovely, quite a delicate flavour. Cloves.
0:07:44 > 0:07:46Black pepper and Kashmiri chillies.
0:07:46 > 0:07:51- And we talk about Kashmiri chillies, which is chillies from Kashmir.- Right.
0:07:51 > 0:07:54But Goa have their own variety of very mild, red chilli.
0:07:54 > 0:07:57When you think of Indian food, you always think of the chilli.
0:07:57 > 0:08:00But the chilli is not native to India.
0:08:00 > 0:08:03It was first brought to Goa 500 years ago by the Portuguese,
0:08:03 > 0:08:06who also had colonies in South America,
0:08:06 > 0:08:08which is where the chilli originates.
0:08:08 > 0:08:10Before this, Indians used pepper.
0:08:10 > 0:08:14Today, India is the largest producer of chillies in the world,
0:08:14 > 0:08:17and it has become the defining ingredient for a nation.
0:08:19 > 0:08:24- OK. So shall we dry roast these, Jonathon?- OK, yes.
0:08:24 > 0:08:29Dry roasting releases the nuttier, fuller flavour of the spices.
0:08:29 > 0:08:32The larger ingredients are always put in first,
0:08:32 > 0:08:34as they take longer to roast.
0:08:34 > 0:08:36- Want to have a go at that? - Yeah, sure.
0:08:36 > 0:08:38Just stir it around.
0:08:38 > 0:08:41You need to make sure you move it around the pan,
0:08:41 > 0:08:43just so that there's no particular spices that are
0:08:43 > 0:08:45on a hot spot that will burn.
0:08:45 > 0:08:46- It's just... - That's starting to...
0:08:46 > 0:08:48I can smell it. It smells nice.
0:08:48 > 0:08:51It's great when you roast your own spices because you can smell
0:08:51 > 0:08:53what the dish will taste like.
0:08:53 > 0:08:55- Yes.- How do you know when it's done?
0:08:55 > 0:08:57Through experience, you can tell.
0:08:57 > 0:09:01And you'll start hearing the poppy seeds and the sesame start crackling.
0:09:01 > 0:09:04You're doing a good job of it. You're quite a natural.
0:09:04 > 0:09:08All we've got to do now is, before you start spilling it...
0:09:08 > 0:09:09Frying what we have left.
0:09:11 > 0:09:16Deepak is going to use this particular blend to cook a chicken xacutti.
0:09:16 > 0:09:20This Goan speciality is made with coconut, tomatoes and,
0:09:20 > 0:09:23of course, the wonderful mix of roasted spices.
0:09:25 > 0:09:27- That looks glorious.- You can enjoy.
0:09:27 > 0:09:30Glorious. Glorious. I'm going to try the gravy first.
0:09:33 > 0:09:36- So what do you think?- Divine.- Yeah?
0:09:36 > 0:09:39- That is really good, isn't it? - Isn't that fantastic?
0:09:39 > 0:09:40A squeeze of lime on the top of it works well.
0:09:40 > 0:09:44- That's really, really good. - Mm, beautiful. Beautiful.
0:09:44 > 0:09:46When I come here, I'll be having that.
0:09:46 > 0:09:48It is great. It really is delicious.
0:09:51 > 0:09:55I hope this demonstration's given Jonathon enough inspiration to start cooking.
0:09:55 > 0:09:58It's back to my kitchen to find out.
0:09:58 > 0:10:01This is a simple, but delicious dish.
0:10:01 > 0:10:05Goan spiced aubergine, suitable for any new cook.
0:10:07 > 0:10:11First, I want to check just how much Jonathon's been paying attention.
0:10:11 > 0:10:14- I've laid out my spices.- OK.
0:10:14 > 0:10:16- And I really want you to name them. - OK.
0:10:16 > 0:10:20You've got to understand this, because spices is the beginning of Indian food.
0:10:20 > 0:10:23- If you're not paying attention...- I know.
0:10:23 > 0:10:24I need to catch this now.
0:10:24 > 0:10:27I think that one is turmeric, because it's orange.
0:10:27 > 0:10:28I remember that one.
0:10:28 > 0:10:30That's red chilli powder.
0:10:30 > 0:10:34- That's a good start. - Move on. Let's try these.
0:10:34 > 0:10:36That tastes of liquorice. That's fennel.
0:10:36 > 0:10:39No, that's cumin.
0:10:39 > 0:10:43- OK, what's this?- That one, um...
0:10:43 > 0:10:45I'll hazard a guess at sesame seeds.
0:10:45 > 0:10:47- You're kidding?- No.
0:10:47 > 0:10:50- Three out of three are wrong. Coriander seeds.- Coriander.
0:10:50 > 0:10:52We talked about roasting spices,
0:10:52 > 0:10:55so now I'm going to show you other ways of doing spices.
0:10:55 > 0:10:58They can be fried, they can be cooked as we'll do now,
0:10:58 > 0:10:59- quite simply.- Right.
0:10:59 > 0:11:03So, if I can get you to just grind into a fine powder,
0:11:03 > 0:11:05two teaspoons of cumin and two teaspoons of coriander seed.
0:11:05 > 0:11:08Into there, yes?
0:11:12 > 0:11:14You've only cooked twice in your life?
0:11:14 > 0:11:17- I have. On our anniversary. - What did you cook for her last year?
0:11:17 > 0:11:19The same as I did the year before,
0:11:19 > 0:11:23which was a grilled chicken with a spicy mint sauce.
0:11:23 > 0:11:24She had the same thing?
0:11:24 > 0:11:29- Yeah.- And you didn't think some way that maybe she needed a bit of variety?
0:11:29 > 0:11:32Pay attention, because you have to recreate this.
0:11:32 > 0:11:37- OK.- For the batter, I am mixing six heaped tablespoons of gram flour
0:11:37 > 0:11:39and three teaspoons of rice flour,
0:11:39 > 0:11:42which will give it a really nice crunch.
0:11:42 > 0:11:46Next, it's a teaspoon of mango powder, a little salt to season,
0:11:46 > 0:11:50and now I'm adding Jonathon's freshly ground spices.
0:11:50 > 0:11:53You understand the character of your food
0:11:53 > 0:11:57when you start grinding the spices or roasting the spices
0:11:57 > 0:11:58and understanding.
0:11:58 > 0:12:00It's good fun doing this, you know?
0:12:00 > 0:12:02You can do all the spices from now on.
0:12:02 > 0:12:05I'm adding the water slowly to one side.
0:12:05 > 0:12:08- OK.- And drawing in the flour so that it's not lumpy.
0:12:08 > 0:12:14- Right. I think this is almost ready. - So, whack it in.
0:12:14 > 0:12:19Thank you. And finally, a teaspoon of chilli powder.
0:12:22 > 0:12:25- OK.- OK.- So, dip.
0:12:25 > 0:12:28And we lay it in the pan, away from us.
0:12:28 > 0:12:29Go on, get your hands in.
0:12:29 > 0:12:33The aubergines need to be covered evenly with the spicy batter,
0:12:33 > 0:12:35before being placed in the frying pan.
0:12:35 > 0:12:39You've only cooked twice, you should get your hands dirty.
0:12:39 > 0:12:41I mean, cooking is actually really good fun.
0:12:41 > 0:12:44They cook quite quickly. Just a couple of minutes on either side.
0:12:44 > 0:12:48- So...- It should be good cos if Lorraine's mum really likes it,
0:12:48 > 0:12:50then I can get her to do these on Sunday, as well.
0:12:50 > 0:12:52You can do it.
0:12:52 > 0:12:54It was good fun doing that.
0:12:54 > 0:12:57It's brownie points with your mother-in-law.
0:12:57 > 0:12:59- I need 'em.- I want to make sure they're cooked through.
0:12:59 > 0:13:03And the best way to know that, even with this, just slip it in.
0:13:03 > 0:13:07And it should just go completely through with no resistance at all.
0:13:07 > 0:13:09- Right.- And then it's cooked.- Yeah.
0:13:09 > 0:13:12And there's nothing worse than an undercooked aubergine.
0:13:12 > 0:13:15- Right. - These can be eaten right now.- OK.
0:13:15 > 0:13:18- In fact. I suggest you get right in there.- Stuck in. Yeah.
0:13:18 > 0:13:21Cos you are inviting you are inviting your mother-in-law over,
0:13:21 > 0:13:23she goes that extra mile for you.
0:13:23 > 0:13:25I wanted to garnish it with something simple.
0:13:25 > 0:13:28- So I've got some curry leaves. - I know curry leaves.
0:13:28 > 0:13:30It's the only thing you've known!
0:13:30 > 0:13:33- I know.- Everything else has been wrong.- I'm a slow learner.
0:13:36 > 0:13:38- Shall I try it with a... - Go. Pick up a piece.
0:13:41 > 0:13:42- That is really good.- Yeah?
0:13:42 > 0:13:47Considering I've never had aubergines before. That is really good.
0:13:47 > 0:13:48- That you can do.- Yes.
0:13:48 > 0:13:50- You're comfortable with that?- Yeah.
0:13:50 > 0:13:52- Definitely, yeah.- Let's move on.- OK.
0:13:52 > 0:13:57Jonathon's really impressed me with his keenness to learn.
0:13:57 > 0:14:00But before we carry on with the next dish, I have a surprise for him.
0:14:00 > 0:14:04Goan cuisine is still considered to be a speciality in the UK,
0:14:04 > 0:14:08and some of their ingredients can be a little tricky to track down.
0:14:08 > 0:14:12Alex dos Santos's traditional Goan products are in popular demand.
0:14:12 > 0:14:14- Hi.- Hi!- I'm Anjum. - Hi. Do come in.
0:14:14 > 0:14:15Hi. Thank you.
0:14:15 > 0:14:19Including their much-loved pork sausages,
0:14:19 > 0:14:22which the Goans value so much they call them black gold.
0:14:22 > 0:14:25Goans eat pork because of the Christian influence.
0:14:25 > 0:14:29Hindus and Muslims, who make up the majority of India, do not.
0:14:29 > 0:14:32Pork is such a big part of the Goan diet, isn't it?
0:14:32 > 0:14:33It is. It's very unusual,
0:14:33 > 0:14:38- especially in Indian cuisine to have pork dishes on the menu.- Absolutely.
0:14:38 > 0:14:40And it's mainly due to the Portuguese.
0:14:40 > 0:14:45Originally, they brought sides of pork in barrels.
0:14:45 > 0:14:48With garlic and wine vinegar,
0:14:48 > 0:14:50and it preserved the meat over the long journey.
0:14:50 > 0:14:54I have never made sausages before, so this should be fun.
0:14:54 > 0:14:57First, Alex chops the pork into little cubes,
0:14:57 > 0:14:59which is mixed with a blend of spices.
0:14:59 > 0:15:02Usually, this would be left to marinade for two days,
0:15:02 > 0:15:05but Jonathon and I are keen to have a go.
0:15:05 > 0:15:08Don't all of you move at the same time to help me, please.
0:15:08 > 0:15:12- But I wasn't expecting this. - Put it in the top, yeah?
0:15:12 > 0:15:13Yes. That's right.
0:15:13 > 0:15:17You can buy more compact domestic sausage makers than this one,
0:15:17 > 0:15:19which is 20 years old.
0:15:19 > 0:15:22- That's interesting, isn't it?- It is.
0:15:22 > 0:15:24- Pigs.- Yeah.- A good animal.
0:15:24 > 0:15:27- So helpful in this process.- Yeah.
0:15:27 > 0:15:29It was going up, it's really tough.
0:15:29 > 0:15:31- Is it supposed to be this hard? - Yeah.
0:15:31 > 0:15:32If we'd marinated the meat first,
0:15:32 > 0:15:35this probably would have been much easier.
0:15:35 > 0:15:38God, this is really a man's job. All yours, Jonathon.
0:15:38 > 0:15:43I am glad to see it isn't just me who finds this tough.
0:15:43 > 0:15:45OK, we need somebody really strong.
0:15:46 > 0:15:49What would you do with this now?
0:15:49 > 0:15:51You'd put it somewhere sterile for it to dry.
0:15:51 > 0:15:53- How long will that take? - Eight days.
0:15:53 > 0:15:57- So two days to marinade, eight days for it to dry.- That's right.
0:15:57 > 0:15:59And then it'll keep for...
0:15:59 > 0:16:01- Nine months.- Nine months.
0:16:05 > 0:16:07I have brought some of Alex's sausages back to try.
0:16:07 > 0:16:12So before we continue any further, I think it's time for a snack.
0:16:12 > 0:16:16So, I thought a sausage sandwich is the quickest, easiest thing.
0:16:16 > 0:16:19- I can smell it already. - Yeah, you can.
0:16:34 > 0:16:37- Will we have tomato sauce? - You mean ketchup?
0:16:37 > 0:16:40Does it look like I'm going to put ketchup in a sandwich?
0:16:53 > 0:16:55- I can't wait.- Shall we go outside?
0:16:55 > 0:16:56- Yes.- Can you wait that long?
0:16:56 > 0:16:58- Just about. - I'm not sure I can.
0:17:03 > 0:17:04Now.
0:17:04 > 0:17:06- OK. Let's go.- OK.
0:17:10 > 0:17:11That's really good.
0:17:11 > 0:17:13It works well as a sandwich.
0:17:13 > 0:17:14Don't need ketchup, after all.
0:17:14 > 0:17:16Thank God for that.
0:17:16 > 0:17:18That was delicious. But it's back to work.
0:17:18 > 0:17:21For Jonathon's piece de resistance,
0:17:21 > 0:17:24I'm going to make another favourite - the vindaloo.
0:17:24 > 0:17:29Goa's most famous export is now on virtually every restaurant menu in the UK.
0:17:29 > 0:17:33But this dish couldn't taste more different to its British cousin.
0:17:33 > 0:17:35The main dish, the vindaloo!
0:17:35 > 0:17:38- When I say vindaloo, what does it mean?- It means hot.
0:17:38 > 0:17:40- Yes. - Does it mean anything else?
0:17:40 > 0:17:42Just one of the hottest curries.
0:17:42 > 0:17:44If you talk to a Goan in Goa today,
0:17:44 > 0:17:48they will say yes, use eight red chillies and ten Kashmiri red chillies
0:17:48 > 0:17:50because they want that deep rich colour.
0:17:50 > 0:17:53Translated here, it just became a really hot dish.
0:17:53 > 0:17:55But it shouldn't be. Like any dish,
0:17:55 > 0:17:57it should have as much heat as you want.
0:17:57 > 0:18:02Chilli is just there to bring out flavours and to give it some heat which is pleasant.
0:18:02 > 0:18:04This is going to be one of those dishes.
0:18:04 > 0:18:08- Five black peppercorns. - OK.- Two green cardamom pods.
0:18:08 > 0:18:11A couple of cloves. If you could put these in the...
0:18:11 > 0:18:13- Yeah, sure.- ..spice grinder.
0:18:13 > 0:18:17And, a teaspoon of coriander and a teaspoon of cumin seeds.
0:18:17 > 0:18:20The cinnamon.
0:18:20 > 0:18:23And that's pretty much all the spices going in it.
0:18:23 > 0:18:27- It's not so spicy, it should be enough to flavour your meat. - Yeah.
0:18:27 > 0:18:29The Goans have staked a claim to the vindaloo,
0:18:29 > 0:18:33but the dish is thought to have originated from Portuguese sailors
0:18:33 > 0:18:37who preserved pork for their journey to India in garlic and vinegar.
0:18:37 > 0:18:38Yeah, that's perfect.
0:18:38 > 0:18:42- This dish is mainly characterised by the vinegar.- Right.
0:18:42 > 0:18:45A lot of the Portuguese-inspired Goan dishes have vinegar.
0:18:45 > 0:18:48Pre Portuguese dishes would have been soured with tamarind.
0:18:48 > 0:18:50Vinegar was used by the Portuguese to preserve meat,
0:18:50 > 0:18:54not only on the ships, but also in India's hot climate.
0:18:54 > 0:18:57Today, it's used extensively
0:18:57 > 0:19:00by Goan Christians in their cooking.
0:19:00 > 0:19:05The sour flavouring gives a tangy and tart kick to meat and fish dishes.
0:19:05 > 0:19:08The two most common vinegars used in Goan food
0:19:08 > 0:19:11are white wine and palm vinegar.
0:19:15 > 0:19:18- Is it called vindaloo because of the vinegar?- Yeah.
0:19:18 > 0:19:21There's been so much speculation as to what vindaloo means,
0:19:21 > 0:19:24cos a lot of Indian restaurants put potatoes in it,
0:19:24 > 0:19:26cos "aloo" means potatoes.
0:19:26 > 0:19:29I think the thought now is that "vin" was from vinegar.
0:19:29 > 0:19:31- And "aloo" is from garlic.- Right.
0:19:31 > 0:19:34- I think it's similar to the Portuguese word for garlic.- Right.
0:19:34 > 0:19:37And this dish definitely has a lot of garlic.
0:19:37 > 0:19:41But because it cooks down for 45 minutes, it's not at all garlicky,
0:19:41 > 0:19:44- it's just really beautiful and rounded.- OK.
0:19:44 > 0:19:47To make the paste for the vindaloo,
0:19:47 > 0:19:51we're using seven cloves of garlic and a generous helping of ginger.
0:19:51 > 0:19:55I'm not trying to make a really spicy dish. I'm trying to make it...
0:19:55 > 0:19:58- I think we should make it really hot. - I refuse. Three?- Yeah.
0:19:58 > 0:20:02You know what? I'm leaving the seeds in, since you want the heat.
0:20:02 > 0:20:06Next, I'm adding three tablespoons of white wine vinegar.
0:20:10 > 0:20:14I am mixing this paste into the chopped pork,
0:20:14 > 0:20:16along with the freshly ground spices.
0:20:16 > 0:20:20And a little bit of salt to season.
0:20:20 > 0:20:23If you've got time, you can leave this to marinade for a few hours,
0:20:23 > 0:20:25but it's fine to cook straightaway.
0:20:27 > 0:20:29- So far?- All right.- Simple.- Yes.
0:20:29 > 0:20:34OK. Now, you want to start searing the meat a little bit.
0:20:34 > 0:20:36Just gently, just take your time.
0:20:36 > 0:20:40The masala starts to get cooked, the meat starts to brown.
0:20:40 > 0:20:42And you can see there's a bit of water in there.
0:20:42 > 0:20:44And it will just get more.
0:20:44 > 0:20:46It smells really good, doesn't it?
0:20:46 > 0:20:49It does. It's the garlic hitting the pan.
0:20:49 > 0:20:50And the ginger and the spices.
0:20:50 > 0:20:54And when you cook it, it just gets deeper and fuller and richer.
0:20:57 > 0:20:58- That's done.- OK.
0:20:58 > 0:21:02Cover the pan and leave to cook for about 45 minutes.
0:21:02 > 0:21:05This will allow the pork to stew in its own juices.
0:21:05 > 0:21:07If it does dry out, you can always add water.
0:21:07 > 0:21:09- It looks good.- It's done.
0:21:09 > 0:21:11It's amazing what you start with and what you get.
0:21:11 > 0:21:14- It's become a beautiful cohesive sauce.- Yeah.
0:21:14 > 0:21:17Now, that is a traditional vindaloo, pretty much done.
0:21:17 > 0:21:19But I want to make this dish extra special.
0:21:19 > 0:21:22So I'm going to fry some mustard seeds.
0:21:22 > 0:21:26- And we just have to wait until they spit, isn't it?- Talk to us.
0:21:26 > 0:21:27Yeah, exactly.
0:21:27 > 0:21:30Along with some cashew nuts.
0:21:38 > 0:21:40- Looking good.- That smells lovely.
0:21:40 > 0:21:43- And we're done.- That does smell really good.- Pork vindaloo.
0:21:43 > 0:21:47- Do you want to have a try? - I think so, yeah.- OK. It's hot.
0:21:54 > 0:21:56- Oh, it's too good.- Yeah? - That is really, really good.
0:21:56 > 0:21:59Anything like the vindaloos you're used to?
0:21:59 > 0:22:02No. That's got a much...it's almost like a richer taste.
0:22:02 > 0:22:04It's that garlic you were worried about.
0:22:04 > 0:22:07I thought it would blow my head off, but that's really nice.
0:22:07 > 0:22:09And we've kept the spices really mild.
0:22:09 > 0:22:11And the flavour of the pork?
0:22:11 > 0:22:12It's just got a nice flavour.
0:22:12 > 0:22:16This is going to be the piece de resistance of that table.
0:22:16 > 0:22:18It has to blow their socks off.
0:22:18 > 0:22:20She won't believe I've cooked it.
0:22:20 > 0:22:22Your vindaloo will be exactly like that.
0:22:22 > 0:22:23I have faith.
0:22:23 > 0:22:25Can I have some more?
0:22:25 > 0:22:29For Jonathon's final dish, I'm making a wonderful
0:22:29 > 0:22:34stuffed sea bass with a coconut and coriander chutney.
0:22:34 > 0:22:35So, what I have brought here...
0:22:35 > 0:22:37I don't recognise this, what's this?
0:22:37 > 0:22:39This is a coconut grater.
0:22:39 > 0:22:42It grates it really fine. I'm going to show you how to do it.
0:22:42 > 0:22:45So you just put it in there and then you just turn.
0:22:45 > 0:22:48Coconut is an essential ingredient in Goan cooking.
0:22:48 > 0:22:52Although you can use frozen coconut in this dish,
0:22:52 > 0:22:55I find the flesh from a fresh one tastes sweeter.
0:22:55 > 0:22:59The coconut grater is an easy way to get the flesh out.
0:22:59 > 0:23:02Just remember not to grind it too close to the shell.
0:23:02 > 0:23:04You can use a standard box grater.
0:23:04 > 0:23:06This reminds me of the sausage making machine.
0:23:06 > 0:23:08That was really hard work.
0:23:08 > 0:23:09That was, wasn't it?
0:23:09 > 0:23:11- But good fun.- Yeah, yeah.
0:23:11 > 0:23:15To make the chutney, I am blending together some fresh coriander,
0:23:15 > 0:23:18with a little bit of garlic.
0:23:18 > 0:23:23About four teaspoons of lemon juice, without pips.
0:23:23 > 0:23:26Some ginger.
0:23:26 > 0:23:29Chillies to give it a bit of a kick.
0:23:29 > 0:23:32A teaspoon of cumin, and some pistachios.
0:23:32 > 0:23:35These will help to bind the chutney together.
0:23:35 > 0:23:39A little bit of water, some salt and the freshly grated coconut.
0:23:42 > 0:23:44- And whiz to a puree.- OK, then.
0:23:47 > 0:23:49OK. Now, we try.
0:23:49 > 0:23:51How can you tell if it's...
0:23:51 > 0:23:54Try it. It should be salty enough, and tart enough.
0:23:54 > 0:23:57If you want more chilli, you can add another green chilli.
0:23:57 > 0:23:59I don't think it needs any more chilli.
0:23:59 > 0:24:01Teacher uses enough?
0:24:02 > 0:24:05It's perfect chilli.
0:24:05 > 0:24:08The final touch of the chutney is some fried mustard seeds.
0:24:10 > 0:24:12I am slashing the skin of the fish,
0:24:12 > 0:24:15to let the chutney get deep into the flesh.
0:24:18 > 0:24:21Then I am adding some oil to the rest of the chutney,
0:24:21 > 0:24:22and brushing it over the skin.
0:24:22 > 0:24:26- You want to just put it in there while I wash my hands?- Yeah, sure.
0:24:26 > 0:24:27Thanks.
0:24:30 > 0:24:35It needs about 20 minutes or so in the oven, depending on the size of the fish.
0:24:35 > 0:24:36A little bit of lemon.
0:24:36 > 0:24:38We can put some fresh coriander on there
0:24:38 > 0:24:40when we serve it on the day.
0:24:40 > 0:24:42Right.
0:24:42 > 0:24:45- I say you get stuck in. - OK. That sounds good to me.
0:24:45 > 0:24:46It's hot.
0:24:46 > 0:24:49It is hot.
0:24:49 > 0:24:51You really haven't spent any time in the kitchen!
0:24:51 > 0:24:53I'm too excited.
0:24:57 > 0:24:59That's really nice.
0:24:59 > 0:25:02- Do you think Clara will like it? - If I can produce something like this.
0:25:02 > 0:25:04It's going to be a winner.
0:25:04 > 0:25:06Well, I've done my part.
0:25:06 > 0:25:09It's up to Jonathon to make sure that he remembers everything
0:25:09 > 0:25:10on the big day.
0:25:12 > 0:25:15It's Sunday morning and Jonathon, who never cooks,
0:25:15 > 0:25:18is already an hour behind schedule.
0:25:18 > 0:25:21- But he seems confident. - It smells really nice. I think.
0:25:21 > 0:25:23And if it tastes as good as it smells,
0:25:23 > 0:25:25then I think it'll be all right.
0:25:25 > 0:25:27Jonathon has invited mother-in-law Clara
0:25:27 > 0:25:30and her friend round for Sunday lunch.
0:25:30 > 0:25:32That's a tablespoon, isn't it?
0:25:32 > 0:25:34Keep the hard work going.
0:25:34 > 0:25:37And is hoping to impress them with his three dishes.
0:25:37 > 0:25:43He is cooking my Goan spiced aubergines, sea bass stuffed with
0:25:43 > 0:25:47a coconut and coriander chutney, and pork vindaloo with cashew nuts.
0:25:49 > 0:25:51I know Jonathon's really confident,
0:25:51 > 0:25:54but he hasn't spent much time in the kitchen,
0:25:54 > 0:25:56and that worries me cos things can always go wrong.
0:25:56 > 0:25:59So I'm here early, to make sure that nothing does.
0:26:01 > 0:26:03Unfortunately, it looks like I'm too late.
0:26:03 > 0:26:05Things are already going wrong.
0:26:05 > 0:26:08That paste is looking a bit dry, isn't it?
0:26:08 > 0:26:10That's cos you've not done it right.
0:26:10 > 0:26:12Coriander goes in first with garlic and ginger.
0:26:12 > 0:26:14Let's take out some of this coconut.
0:26:14 > 0:26:16I thought it should have been more green...
0:26:16 > 0:26:19Yeah, you forgot about the coriander.
0:26:19 > 0:26:23The kitchen is in chaos and Clara doesn't like to be kept waiting.
0:26:23 > 0:26:27I've got to be honest, this knife is the worst I've ever seen.
0:26:29 > 0:26:33- Two down, one to go. Let's go.- OK. - Jaldi jaldi.- God, that means quick.
0:26:33 > 0:26:34Yes. That means really quick.
0:26:36 > 0:26:39- I'm not panicking, it's all under control.- No, it's not.- It is.
0:26:39 > 0:26:43I've just realised I've put in cumin seeds, instead of cumin powder.
0:26:43 > 0:26:46- And coriander.- I'm hoping I can sieve it out.
0:26:46 > 0:26:48- A good idea.- OK.- Sieve it out.
0:26:48 > 0:26:50It's quite difficult.
0:26:50 > 0:26:52But you're so calm.
0:26:52 > 0:26:54- And you're still doing things wrong. - I know.
0:26:54 > 0:26:56I'm feeling a bit nervous now
0:26:56 > 0:26:59cos Lorraine's mum's in the lounge waiting for food.
0:27:03 > 0:27:07Does it taste all right? That's beautiful.
0:27:07 > 0:27:10Finally, we're done. And lunch is served.
0:27:10 > 0:27:12- Oh, hi.- It looks wonderful.
0:27:12 > 0:27:16- Yes?- It looks nice.- I'm glad that the smells are working.
0:27:16 > 0:27:18There's just Jonathon's fish to dish up.
0:27:18 > 0:27:19Oh, look at that.
0:27:19 > 0:27:22- Hey, check this out. - Oh, that's amazing.
0:27:22 > 0:27:24Oh, Jonathon, that's lovely.
0:27:24 > 0:27:27- It's too nice to eat. - You've done a marvellous job.
0:27:27 > 0:27:29- It looks good. - It looks very good.
0:27:29 > 0:27:31- OK. Do you like that? Do you like that?- Yes.
0:27:31 > 0:27:34Well, tuck in.
0:27:35 > 0:27:39Oh, my God, that's so good.
0:27:39 > 0:27:41- It's absolutely wonderful.- Good.
0:27:41 > 0:27:44But what does mother-in-law Clara think?
0:27:44 > 0:27:48It's really nice. The same blend I would make, you're quite OK.
0:27:48 > 0:27:50They're really good.
0:27:50 > 0:27:53I can't believe he's produced it in his own kitchen at home.
0:27:53 > 0:27:57- Ten out of ten and worth the wait. - Can I cook for you again, then?
0:27:57 > 0:27:59- Certainly. - Yeah, the food is really good.
0:27:59 > 0:28:02I can't wait to come back again here.
0:28:02 > 0:28:04The same time again next week?
0:28:04 > 0:28:09- Exactly.- I can expect you to cook more like this for me next time.
0:28:09 > 0:28:12The recipe is even better than what I can cook.
0:28:13 > 0:28:16I feel exhausted, but I do feel kind of proud, you know?
0:28:16 > 0:28:19Once you've cooked it and people have eaten it,
0:28:19 > 0:28:21you do feel pleased, you know?
0:28:21 > 0:28:24You are going to do it again, I know you are.
0:28:24 > 0:28:26If you don't want to, they'll make you.
0:28:26 > 0:28:30Definitely. Now I've got to the end of it and done that, I feel pleased.
0:28:30 > 0:28:33- You've learned something.- Now I know where our pots and pans are!
0:28:33 > 0:28:37For all the recipes in the series, as well as an exclusive video recipe
0:28:37 > 0:28:42from today's expert, Deepak, go to...
0:28:59 > 0:29:02Subtitles by Red Bee Media Ltd