Description

A south Indian dish widely known for its rich hot taste. Black pepper, lemon, garlic red chilli, and a few strong spices. The vindaloo was originally a Portuguese dish that 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 takeaways 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 takeaways the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other takeaways 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