The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot.
There is a recipe for vindaloo in The Curry House Cookery Book
To view The Curry House Cookery Book, you will need to pay a registration fee to unlock The Curry House Premium Area. Once you have registered you will have full access to the Book, a selection of bonus recipes and a Forum where you can find help, advice and like minded curry lovers to chat to.
|
click on the book...  to see the full Contents.
|
back to index page
go to The Curry House home page
|
