Vindaloo

2021-08-24T10:05:12Z

2001:FB1:C6:40BB:3CEE:F283:AD80:99E0: /* Traditional Goan preparation and Indian variations */

{{Short description|Indian curry dish, originally from Goa}}{{Other uses}}{{Use Oxford spelling|date = July 2020}}
{{Use dmy dates|date=July 2020}}{{Infobox prepared food
| name = Vindaloo
| image = Vindalho.jpg
| image_size = 250px
| caption = Pork vindaloo, served in a [[Goa]]n-style [[Indian restaurant]]
| alternate_name = Vindalho
| country = India
| region = [[Goa]]
| creator =
| course = Main course
| type = [[Curry]]
| served =
| main_ingredient = [[Pork]], [[vinegar]], [[spice]]s, [[chili pepper]]s
| variations =
| calories =
}}
'''Vindaloo''' or '''vindalho''' is an [[Indian cuisine|Indian]] [[curry]] dish, which is originally from [[Goa]], based on the [[Portuguese cuisine|Portuguese]] dish [[carne de vinha d'alhos]].<ref name="CN">{{cite web|url=https://www.cntraveller.in/story/goan-vindaloo-meaning-get-portugual-mums-kitchen-panaji|title=How did the Goan vindaloo get to you?|last=Menon|first=Smitha|date=23 June 2020|website=Condé Nast Traveller}}</ref><ref name="BBCFood">{{cite web|url=https://www.bbc.co.uk/food/0/24432750|title=Curry: Where did it come from?|last=Taylor|first=Anna-Louise|date=11 October 2013|website=BBC Food|archive-url=https://web.archive.org/web/20141211232211/http://www.bbc.co.uk/food/0/24432750|archive-date=11 December 2014|url-status=dead|access-date=17 December 2014}}</ref><ref name="Indal">{{cite web |title=Indal (Vindaloo) |url=http://www.east-indians.com/foodporkvindaloo.htm |publisher=The East Indian Community |access-date=13 July 2015 |url-status=live |archive-url=https://web.archive.org/web/20150705102827/http://www.east-indians.com/foodporkvindaloo.htm |archive-date=5 July 2015 }}</ref> It is known globally in its [[British Indian]] form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, and vegetables.<ref name="Galinha">{{cite web |last1=Peters-Jones |first1=Michelle |title=Indian Classics – Vindalho de Galinha (Chicken Vindaloo) |url=http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html |publisher=The Tiffin Box |access-date=13 July 2015 |url-status=live |archive-url=https://web.archive.org/web/20150713232936/http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html |archive-date=13 July 2015 }}</ref>

==History==
A standard element of [[Goan cuisine]] derived from the [[Portuguese cuisine|Portuguese]] ''[[carne de vinha d'alhos]]'' (literally "meat in garlic marinade"<ref>{{cite web
| url = https://dicionario.priberam.org/vinha-d'alhos | author = Priberam (Portuguese Dictionary)| title = Vinha-d'alhos
| access-date = 27 November 2020}}</ref>), a vindaloo is a dish of meat (usually pork) [[Marinade|marinated]] in vinegar and garlic.<ref name=Indal/> 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]].{{Citation needed|date=November 2020}} This was adapted by the local Goan cooks with the substitution of [[Palm tree|palm]] [[vinegar]] for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".<ref name="tvu">{{cite web | url=http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | title=How to cook a vindaloo – students learn from the best | publisher=University of West London | access-date=26 October 2012 | url-status=live | archive-url=https://web.archive.org/web/20121109094436/http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | archive-date=9 November 2012 }}</ref>

The [[British Indian]] version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices. Then, spices are added.<ref name=Indal/>

==Traditional Goan preparation and Indian variations==
Restaurants in [[Goa]] offering traditional Goan cuisine prepare vindalho 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, pork or alcohol) in the British establishments and the [[Ocean liner|ocean-going liners]]. Restaurants in other parts of India prepare vindalho with other meats (like chicken or [[goat meat]] or [[Lamb and mutton|lamb]]) or even seafood because of local taboos against pork, and these meats are sometimes mixed with cubed potatoes to reduce preparation costs. Even though the word ''aloo'' (आलू) means ''potato'' in [[Hindi]],<ref>{{cite web | title=Hindi/English/Tamil Glossary | url=http://tiffinbox.wordpress.com/glossary/ | work=Pravasidesi's Tiffin box | date=25 September 2007 | access-date=26 October 2012 | url-status=live | archive-url=https://web.archive.org/web/20121017145516/http://tiffinbox.wordpress.com/glossary/ | archive-date=17 October 2012 }}</ref> traditional Goan vindalho does ''not'' include any potatoes, as the name is a corruption of a [[Portuguese language|Portuguese]] phrase with no Hindi etymology.

A cold jellied version exists and makes an appetising picnic food,

[[File:PrawnVindahloo.jpg|thumb|right|Prawn vindaloo served with plain rice]]

==Outside India==
[[File:Vindalho em Lisboa.jpg|thumb|Pork vindalho, served in [[Lisbon]], Portugal, in a [[Goa]]n-style [[Indian restaurant]]]]
[[File:Lamb vindaloo in Helsinki.jpg|thumb|right|Lamb vindaloo served in [[Helsinki]], [[Finland]]]]

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.<ref name="currybible">{{cite book |title=The New Curry Bible |author=Pat Chapman |author-link=Pat Chapman |year=2004 |publisher=Metro Publishing Ltd |location=London, UK |isbn=978-1-84358-087-4 |pages=118–121}}</ref>

Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although [[British Bangladeshi]] restaurants have innovated the [[wikt:tindaloo|''tindaloo'']], which is a quite different dish that originated in Bangladesh.<ref name="currybible" /> The British variation originated from British Bangladeshi restaurants in the 1970s. Vindaloo is considered a predecessor to [[phall]].<ref name="andyskitchen">{{cite web|url=http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries|title=lamb phall, vindaloo and madras curry recipes|website=andyskitchen.co.uk|access-date=9 May 2018|url-status=live|archive-url=https://web.archive.org/web/20171027231826/http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries|archive-date=27 October 2017}}</ref>

== See also ==
*[[List of topics on the Portuguese Empire in the East]]

==References==
{{reflist}}

==External links==
* [http://www.foodsofengland.co.uk/vindaloo.htm Vindaloo] at The Foods of England

{{Indian Dishes}}

[[Category:Anglo-Indian cuisine]]
[[Category:Goan cuisine]]
[[Category:Indian cuisine in the United Kingdom]]

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Vindaloo