|Place of origin||India|
|Region or state||Goa|
|Main ingredients||Vinegar, sugar, ginger, spices|
Vindaloo is an Indian curry dish popular in the region of Goa and many parts of India. The cuisine of the Mumbai region also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the spiciest dish available.
The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos", a dish of meat, usually pork marinated in wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a "sweet sour" taste, which is quite different from that adapted by the UK restaurants.
Preparation and variations
Restaurants often serve Vindaloo with chicken or lamb, and sometimes mixed with cubed potatoes. Even though the word "aloo" (आलू) does mean "potato" in Hindi, traditional vindaloos do not include potatoes.
Outside South Asia
Vindaloo has gained popularity outside of India, where it is almost universally featured on Indian restaurant menus. Vindaloo served in western restaurants differs from the original dish of that name, as it is simply a spicier version of the standard "medium" restaurant curry, with additional chilli and including potatoes. Despite of its origins, vindaloo in Britain is usually not served with pork but only with chicken, beef, lamb or mutton, or prawn.
Vindaloo is one of the spiciest dishes available on the menu where it is served, although some serve a "tindaloo", which is a completely different dish that originated in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chillies. Another spicy curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too spicy for the majority of diners, but can be prepared by special request.
- "Curry: Where did it come from?". Retrieved 17 December 2014.
- "Indal (VIndaloo)". The East Indian Community. Retrieved 26 October 2012.
- "The History of Vindaloo....Recipe for Pork Vindaloo and Coconut Rice". Anglo-Indian Food. Retrieved 26 October 2012.
- "How to cook a vindaloo - students learn from the best". University of West London. Retrieved 26 October 2012.
- "Hindi/English/Tamil Glossary". Pravasidesi's Tiffin box. Retrieved 26 October 2012.
- Pat Chapman (2004). The New Curry Bible. London, UK: Metro Publishing Ltd. pp. 118–121. ISBN 978-1-84358-087-4.
|Wikibooks has a book on the topic of: Cookbook:Chicken_Vindaloo|
- Vindaloo at The Foods of England
|Wikimedia Commons has media related to Vindalho.|