Vindaloo is a hot curry dish originating in Goa
. My recipe involves meat
) marinated in a large quantity of spices
(dried red chili
...) and vinegar
before being fried
and then boiled
s, green chili
s, and a shitload
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
, the wine being the aforementioned vinegar
). The name was then absorbed by the native Goa
n Konkani language
as 'vindalu' and then into English
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.