The vindaloo has been known for many years as the dish for those who had had too many lagers and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history.
The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine of Goa. This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which essentially means pork that has been marinated in wine and garlic so this original dish of red wine, pork and garlic was adapted using Indian spices to create the Vindaloo.
There are a number of different views on the Vindaloo, some state that wine or 'vin' was substituted out for vinegar and Kashmiri chillies, resulting in a spiced pork dish with a tangy sourness cooked with potatoes or 'aloo'. Other views are that the potato is a western addition and an authentic Vindaloo is not cooked with potatoes. In Goa this dish is known locally as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is Portuguese word for garlic resulting in a wonderfully spiced pork and garlic stew dish.
So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience.
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.
Carne de vinha d'ahlos which means pork marinated in wine and garlic
Always wise to have a small bowl of cooling yoghurt with this dish to dip into as and when you need it.
|Typical values*||per Serving|
|of which saturates (g)||11|
|of which sugars (g)||1.3|