The name Vindaloo is derived from the Portuguese dish “Carne de Vinha d’ Alhos”, which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo.
CHECK THE VIDEO BELOW FOR THE DEMONSTRATION
Preparation and Variations
Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi.
Vindaloo is a popular dish in many parts of India. In eastern states of India viz. Orissa and West Bengal, the same dish (not referred as Vindaloo) is prepared in marriage parties as well as in home food. The idea behind adding potatoes in lamb curry is that lamb meat is more expensive than chicken in India (three times more expensive than chicken), hence people add potatoes to have more quantity and to make the curry thicker and tastier. According to folklore, a cook added too much salt to the lamb curry by mistake. To balance the salt quantity in the curry, he added some boiled potatoes. Since then, it has become a practice to add potatoes to goat curry or lamb curry in Orissa and West Bengal.
Vindaloo outside of South Asia
Vindaloo has gained popularity in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States, where it is almost universally featured on Indian restaurant menus. However Vindaloo served in western restaurants usually differs from the original dish of that name; it is simply a hotter version of the standard “medium” restaurant curry, with additional chilli and including potatoes. In addition the Vindaloo is usually not available with pork, only with chicken, lamb/mutton, or prawn.
The classic Style
- 2 teaspoons whole cumin seeds
- 2 dried chili pods
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seeds
- 1 cinnamon sticks ( 3-inch long)
- 1 1/2 teaspoons black mustard seeds
- 1 teaspoon fenugreek seeds
- 5 tablespoons white wine vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon brown sugar
- 5 tablespoons vegetable oil
- 2 medium onions, cut into rings
- 1/3 cup water
- 2 lbs pork, cut into 1-inch cubes
- 1 ginger cubes, 1 inch cubed, chopped
- 8 garlic cloves, peeled
- 1 tablespoon coriander seeds, ground
- 1/2 teaspoon turmeric
How to Achieve
Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
Heat the oil in a wide, heavy pot over a medium flame.
Add the onions.
Fry, stirring frequently, until the onions turn brown and crisp.
Remove the onions with a slotted spoon and place them into an electric blender or food processor – add 2-3 tablespoons of water to the blender and puree the onions.
Add this puree to the ground spices in the bowl.
You have now created your vindaloo paste – You can make this ahead of time and freeze -.Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame.
When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl – continue this procedure until all of the pork has been browned.
Now add the ginger-garlic paste to the same pot.
Turn down the heat to medium; stir the paste for a few seconds.
Add the coriander and turmeric; stir for another few seconds.
Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.