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.
This amazing dish is known locally in Goa as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is the Portuguese word for garlic resulting in a wonderfully spiced pork and garlic stew dish.
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 means pork that has been marinated in wine and garlic so this original Portuguese dish of red wine, pork and garlic was adapted using Indian spices, the wine or 'vin' soured and was eventually substituted out for local coconut vinegar and Kashmiri chillies added, resulting in a red spiced pork dish with a tangy sourness creating the traditional Goan Vindahlo.
There are a number of different views on how it became the Western version which has a huge emphasis on chilli and the addition of potatoes. It's thought that the potato was added in busy restaurants so that the service staff could differentiate this dish as the really hot spicy curry and ensure it went to the right customer.
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.
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|