Vindaloo is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. They are usually made with pork although they can be made with any kind of meat including beef, mutton, chicken etc.
|Place of origin||India|
|Region or state||Goa & Kerala|
|Main ingredients||Pork, vinegar, sugar, ginger, spices, chili peppers|
A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. 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 in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".
Indian preparation and variationsEdit
Restaurants in Goa offering traditional Goan cuisine serve vindaloo with pork, which is the original recipe. The dish was popularized by Goan cooks (whom the British favoured, because they had no issues in kitchens and bars when handling beef, goat meat, pork or alcohol) in the British establishments and the ocean-going liners. Restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word aloo (आलू) means potato in Hindi,(as the name is a corruption of a Portuguese phrase with no Hindi etymology) traditional vindaloo does not include potatoes.
Vindaloo has gained popularity outside of India, where it is almost universally 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. The British variation originated from British Bangladeshi restaurants in the 1970s.
Vindaloo is one of the spiciest dishes available on menus where it is served, although some restaurants serve a tindaloo, which is a quite different dish that originated in Bangladesh.
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