Vindaloo
 Pork vindaloo, served in aGoan-styleIndian restaurant | |
| Alternative names | Vindalho |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Portugal |
| Region or state | Goa |
| Main ingredients | Pork,vinegar,spices,chili peppers |
VindalooorVindalhois anGoancurrydish, based on thePortuguesedishcarne de vinha d'alhos.[1][2][3]It is known globally in itsBritish Indianform as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu.[4]
History
[edit]A standard element ofGoan cuisinederived from thePortuguesecarne de vinha d'alhos(meat in wine and garlic marinade; literally "meat of vine of garlic"[5]), a vindaloo is a dish of meat (usually pork)marinatedin vinegar and garlic.[3][6]The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked inred wine.[citation needed]This was adapted by the local Goan cooks with the substitution ofpalmvinegarfor the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".[7]
TheBritish Indianversion of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.[3]
Traditional Goan preparation and Indian variations
[edit]Restaurants inGoaoffering traditional Goan cuisine prepare vindalho withpork,which is the original recipe. Christians fromKochi,Keralaprepare it using pork or beef, the former being more widely consumed and made. The dish was popularized by Goan cooks (whom the British favoured, because they had no issues in kitchens and bars when handling beef, pork or alcohol) in the British establishments and theocean-going liners.Restaurants in other parts of India prepare vindalho with other meats (like beef (second most popular), chicken orgoat meatorlamb) or even seafood because of local taboos against pork, and these meats are sometimes mixed with cubed potatoes to reduce preparation costs.
Even though the wordaloo(आलू) meanspotatoinHindi,[8]traditional Goan vindalho does not include potatoes; the name is fromPortuguesewith no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindialoo,[9]and vindaloo dishes outside India often include potatoes.
Outside India
[edit]
Vindaloo has gained popularity outside of India, where it is typically featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.[10]
Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, althoughBritish Bangladeshirestaurants have innovated thetindaloo,which is a quite different dish that originated in Bangladesh.[10]The British variation originated from British Bangladeshi restaurants in the 1970s. Vindaloo is considered a predecessor tophall.[11]
See also
[edit]References
[edit]- ^Menon, Smitha (23 June 2020)."How did the Goan vindaloo get to you?".Condé Nast Traveller.
- ^Taylor, Anna-Louise (11 October 2013)."Curry: Where did it come from?".BBC Food.Archived fromthe originalon 11 December 2014.Retrieved17 December2014.
- ^abc"Indal (Vindaloo)".The East Indian Community.Archivedfrom the original on 5 July 2015.Retrieved13 July2015.
- ^Peters-Jones, Michelle."Indian Classics – Vindalho de Galinha (Chicken Vindaloo)".The Tiffin Box.Archivedfrom the original on 13 July 2015.Retrieved13 July2015.
- ^Priberam (Portuguese Dictionary)."Vinha-d'alhos".Retrieved27 November2020.
- ^Deravian, Naz (13 December 2023)."Chicken Vindaloo".NYT Cooking.Retrieved17 December2023.
- ^"How to cook a vindaloo – students learn from the best".University of West London.Archivedfrom the original on 9 November 2012.Retrieved26 October2012.
- ^"Hindi/English/Tamil Glossary".Pravasidesi's Tiffin box.25 September 2007.Archivedfrom the original on 17 October 2012.Retrieved26 October2012.
- ^Manon, Smitha (23 June 2020)."How did the Goan vindaloo get to you?".Condé Nast Traveler.Retrieved22 March2021.
- ^abPat Chapman(2004).The New Curry Bible.London, UK: Metro Publishing Ltd. pp. 118–121.ISBN978-1-84358-087-4.
- ^"lamb phall, vindaloo and madras curry recipes".andyskitchen.co.uk.Archivedfrom the original on 27 October 2017.Retrieved9 May2018.
External links
[edit]- Vindalooat The Foods of England
