Vindaloo is a hot curry dish originating in
Goa,
India. My recipe involves
meat (
pork,
lamb or
chicken) marinated in a large quantity of
spices (dried
red chilis,
fenugreek,
cardamom,
cinnamon,
cloves,
turmeric...) and
vinegar before being
fried/
broiled and then
boiled with
water,
onions,
green chilis, and a
shitload of
garlic for about an hour.
Some recipes for vindaloo feature
potato which is included under the delusion that the word 'vindaloo' has something to do with potatoes, or 'aloo' as in
aloo chole. In fact the word is rooted in the Portuguese 'vin d'alho' (lit.
wine of
garlic, the wine being the aforementioned
vinegar). The name was then absorbed by the native
Goan
Konkani language as 'vindalu' and then into
English as 'vindaloo'.
This dish is not typically Indian, having been heavily influenced or, possibly, invented by the Portuguese settlers.
Authentic vindaloo (as opposed to bog standard curry house vindaloo) has a full, rounded flavour, with the heat of the chilis being complimented and balanced by the other spices.