Loads of aromatic spices, including cardamom, cinnamon and cloves, are used in this hot and spicy vindaloo. Serve with garlic naan and pilao rice for a homemade takeaway!
The heat of chilli powder varies from brand to brand, so if I'm not familiar with the brand I have, I always start out with a little and add more as I go. It's better than making a curry that's so spicy you can't eat it! For this recipe I sometimes add more chilli powder than 1 teaspoon - it all depends on the chilli powder I'm using. Enjoy!