Vindaloo, a fiery Indian curry, originated from a Portuguese dish called vinha d’alho, which included wine vinegar and garlic. The dish evolved in Goa with the addition of chillies and spices, and now commonly includes pork, potatoes, onions, and tomatoes. Vindaloo masalas vary but typically include garlic, vinegar, chillies, coriander, cumin, onions, ginger, peppercorns, and salt.
Fans of Indian cuisine are sure to be familiar with the delights of the incendiary vindaloo, a staple on the menu of most Indian restaurants. But this entrée in its various incarnations – pork, beef, chicken, lamb, with pork as the standard – is as often misunderstood in its preparation as its name is in translation. Popularly known as “vindy” in Britain, vindaloo, as served in today’s Indian restaurant, generally bears little resemblance to its original ancestor, a dish that originated not in India, but in Europe, and was transported to the Goa region of India by Portuguese explorers sometime after Vasco da Gama’s mission to that country in 1498.
Historically, vindaloo was named by its Portuguese name, vinha d’alho, which referred to the primary flavors of vinha, the Portuguese word for wine vinegar, and alho, the term for garlic, both of which figured prominently in both the original Portuguese recipe and the modern Indian modification of the dish, now known as vindaloo. The meat originally prepared in this method was pork. As the Portuguese – and their culinary contributions – were assimilated into Goan culture, the Goan influence began to be evident in vinha d’alho, with the addition of potent chillies and various spices, including ginger, coriander and cumin.
The current version of this dish reflects this evolution, the result being a rather fiery and vinegary curry, typically but not exclusively with pork, often including onions, tomatoes and/or cauliflower. While traditional vindaloo does not historically include potatoes, modern vindaloos often do, following an etymological faux pas. Simply put, the word for potato in Hindi is aloo. Over time, as the Portuguese provenance became more obscure, alho became aloo, and a concomitant expectation arose that there were potatoes in a dish with “potato” in its name. Gradually he cooks obliged by including them in their vindaloos, resulting in them being tasty, if not authentic. Additionally, chicken and lamb vindaloos have grown in popularity, accommodating religious tastes and customs that eschew pork.
Although vindaloo masalas, or blends of spices and seasonings that give vindaloo its signature spicy fire, vary by cook and region, most contain a combination of the following ingredients: garlic, vinegar, chillies, coriander, cumin, onions, ginger, peppercorns, and salt. Other ingredients that can typically be found in vindaloo masalas include tomatoes, cardamom, mustard seeds, turmeric, paprika, cayenne pepper, fenugreek seeds, and cloves. Some recipes call for the addition of a small amount of brown sugar, for a touch of sweetness to counterbalance the acidity provided by the vinegar. Many cooks prefer to marinate the meat in vindaloo masala for a period of hours or even days before cooking, believing this enhances the flavors of the Indian spices in the marinade.
Protect your devices with Threat Protection by NordVPN
