|Place of origin||India|
|Region or state||Goa|
|Main ingredients||Vinegar, sugar, ginger, spices, chili peppers|
|Cookbook: Vindaloo Media: Vindaloo|
Vindaloo (also known as vindallo, vindalho, or vindaalo) is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine of the Bombay region (Maharashtrian cuisine) 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 chili peppers with additional spices to evolve into vindaloo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger, and spices overnight, then cooked with the addition of further spices.
Preparation and variations
Restaurants in Goa often serve vindaloo with pork. However, restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word aloo (आलू) does mean "potato" in Hindi, traditional vindaloo does not include potatoes.
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 the addition of potatoes and chili peppers. Despite its origins, vindaloo in Britain is usually not served with pork, but only with chicken, beef, lamb, 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 as 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 13 July 2015.
- Peters-Jones, Michelle. "Indian Classics - Vindalho de Galinha (Chicken Vindaloo)". The Tiffin Box. Retrieved 13 July 2015.
- "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.|