Place of origin
Region or state
|Vinegar, sugar, ginger, spices|
Vindaloo is an Indian curry dish popular in the region of Goa. 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 hottest dish available.
The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which is a dish of meat, usually pork, with 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 UK restaurants.
Preparation and variations
Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, although the word आलू "aloo" does mean "potato" in Hindi.
Vindaloo is a popular dish in many parts of India.
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 in that it is simply a hotter version of the standard "medium" restaurant curry, with additional chili and including potatoes. Despite its origins, vindaloo in Britain is usually not available with pork, only with chicken, beef, lamb/mutton, or prawn.
Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "tindaloo" in addition, which is a completely different dish originating in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chilies. Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too hot for the majority of diners, but can be prepared by special request,
- "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|
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