An incredibly spicy curry. It can be found in most Indian restaurants, although in some areas those are pretty hard to find. Like other curries, vindaloo gets even hotter as it ages, causing some to speculate that the ultimate heat death of the universe will have been caused by a vindaloo left in the back of the fridge just a smidgen too long.

Vindaloos are highly prized in most parts of India as well as by 100% of the living humans aboard the Red Dwarf.

Vindaloo is a fiery, caustic brown curry, usually containing meat (preferably chicken) and potato. The Yak considers vindaloo to be a holy sacrament, which should be eaten accompanied by three spicy pappadoms, pilau rice and a pint of Lal Toofan. It is recommended that one should place a bog roll in the fridge after eating Vindaloo so as to soothe the resulting Ring of Fire.

Vindaloo is a hot curry dish originating in Goa, India. My recipe involves meat (pork, lamb or chicken) marinated in a large quantity of spices (dried red chilis, fenugreek, cardamom, cinnamon, cloves, turmeric...) and vinegar before being fried/broiled and then boiled with water, onions, green chilis, and a shitload of garlic for about an hour.
Some recipes for vindaloo feature potato which is included under the delusion that the word 'vindaloo' has something to do with potatoes, or 'aloo' as in aloo chole. In fact the word is rooted in the Portuguese 'vin d'alho' (lit. wine of garlic, the wine being the aforementioned vinegar). The name was then absorbed by the native Goan Konkani language as 'vindalu' and then into English as 'vindaloo'.

This dish is not typically Indian, having been heavily influenced or, possibly, invented by the Portuguese settlers.

Authentic vindaloo (as opposed to bog standard curry house vindaloo) has a full, rounded flavour, with the heat of the chilis being complimented and balanced by the other spices.

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