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| {{Short description|Indian curry dish, originally from Goa}}{{Other uses}}{{Use Oxford spelling|date = July 2020}} | |||
| '''Vindaloo''' is a popular ]. It was first brought to ] by the ] and soon became a pleasing Goan meal often served during special occasions. Historically this was a ] dish cooked with plenty of ] and ], known as "Vinho de Alho", however it soon received the Goanese treatment of adding plentiful amounts of ] and ]. Restaurants often serve this dish with ] or ] sometimes mixed with ]es. However, the latter should not be included, the mix up being because the word "aloo" meaning garlic (presumably derived from the Portuguese word "alho") is mistranslated as "potato" as it is in Hindi. | |||
| {{Use dmy dates|date=July 2020}}{{Infobox prepared food | |||
| | name = Goan vindaloo | |||
| | image = Vindalho.jpg | |||
| | image_size = 250px | |||
| | caption = Pork vindaloo, served in a ]n-style ] | |||
| | alternate_name = Vindalho | |||
| | country = Portugal | |||
| | region = ] | |||
| | creator = | |||
| | course = Main course | |||
| | type = ] | |||
| | served = | |||
| | main_ingredient = ], ], ]s, ]s | |||
| | variations = | |||
| | calories = | |||
| }} | |||
| '''Vindaloo''' or '''Vindalho''' is a ] ] dish, based on the ] dish ].<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 ] 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, lamb, vegetables and tofu.<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== | |||
| The dish gained added popularity in ], and became a common fixture at Indian ]s and ] houses there. | |||
| A standard element of ] derived from the ] '']'' (meat in wine and garlic marinade; literally "meat of vine of garlic"<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) ] in vinegar and garlic.<ref name=Indal/><ref>{{Cite web |last=Deravian |first=Naz |date=13 December 2023 |title=Chicken Vindaloo |url=https://cooking.nytimes.com/recipes/1024642-chicken-vindaloo |access-date=2023-12-17 |website=] |language=en-US}}</ref> 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 ].{{Citation needed|date=November 2020}} This was adapted by the local Goan cooks with the substitution of ] ] 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 ] version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.<ref name=Indal/> | |||
| ==Traditional Goan preparation and Indian variations== | |||
| ⚫ | == |
||
| Restaurants in ] offering traditional Goan cuisine prepare vindalho with ], which is the original recipe. Christians from ], ] prepare it using pork or beef, the former being more widely consumed and made. 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 ]. Restaurants in other parts of India prepare vindalho with other meats (like beef (second most popular), chicken or ] or ]) 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 ],<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 potatoes; the name is from ] with no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindi ''aloo'',<ref name="manon-cntraveller">{{cite news|last=Manon|first=Smitha|date=June 23, 2020|title=How did the Goan vindaloo get to you?|magazine=]|url=https://www.cntraveller.in/story/goan-vindaloo-meaning-get-portugual-mums-kitchen-panaji|access-date=March 22, 2021}}</ref> and vindaloo dishes outside India often include potatoes. | |||
| ⚫ | ] | ||
| Was leider unerwähnt bleibt, ist die Tatsache, daß "Vindaloo" auch ein berühmtes Lied ist: und in Fußballstadien, besonders wenn England Heimspiele hat, lauthals von den Fans mitgesungen wird. Die Gruppe "Fat Les" hat das Lied aufgenommen. Siehe die CD: "England - The Album". | |||
| ] | |||
| ==Outside India== | |||
| ], Portugal, in a ]n-style ]]] | |||
| ], ]]] | |||
| Vindaloo has gained popularity outside of India, where it is typically 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 ] restaurants have innovated the ], 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 ].<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 == | ||
| *] | |||
| ==References== | |||
| {{reflist}} | |||
| ==External links== | |||
| * at The Foods of England | |||
| {{Indian Dishes}} | |||
| ⚫ | ] | ||
| ] | |||
| ] | |||
| ] | |||
Latest revision as of 23:33, 13 December 2024
Indian curry dish, originally from GoaFor other uses, see Vindaloo (disambiguation). Pork vindaloo, served in a Goan-style Indian restaurant | |
| Alternative names | Vindalho |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Portugal |
| Region or state | Goa |
| Main ingredients | Pork, vinegar, spices, chili peppers |
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. 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, lamb, vegetables and tofu.
History
A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic marinade; literally "meat of vine of garlic"), a vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic. 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. This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".
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.
Traditional Goan preparation and Indian variations
Restaurants in Goa offering traditional Goan cuisine prepare vindalho with pork, which is the original recipe. Christians from Kochi, Kerala prepare it using pork or beef, the former being more widely consumed and made. 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-going liners. Restaurants in other parts of India prepare vindalho with other meats (like beef (second most popular), chicken or goat meat or 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, traditional Goan vindalho does not include potatoes; the name is from Portuguese with no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindi aloo, and vindaloo dishes outside India often include potatoes.
Outside India
Vindaloo has gained popularity outside of India, where it is typically 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.
Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the tindaloo, which is a quite different dish that originated in Bangladesh. The British variation originated from British Bangladeshi restaurants in the 1970s. Vindaloo is considered a predecessor to phall.
See also
References
- Menon, Smitha (23 June 2020). "How did the Goan vindaloo get to you?". Condé Nast Traveller.
- Taylor, Anna-Louise (11 October 2013). "Curry: Where did it come from?". BBC Food. Archived from the original on 11 December 2014. Retrieved 17 December 2014.
- ^ "Indal (Vindaloo)". The East Indian Community. Archived from the original on 5 July 2015. Retrieved 13 July 2015.
- Peters-Jones, Michelle. "Indian Classics – Vindalho de Galinha (Chicken Vindaloo)". The Tiffin Box. Archived from the original on 13 July 2015. Retrieved 13 July 2015.
- Priberam (Portuguese Dictionary). "Vinha-d'alhos". Retrieved 27 November 2020.
- Deravian, Naz (13 December 2023). "Chicken Vindaloo". NYT Cooking. Retrieved 17 December 2023.
- "How to cook a vindaloo – students learn from the best". University of West London. Archived from the original on 9 November 2012. Retrieved 26 October 2012.
- "Hindi/English/Tamil Glossary". Pravasidesi's Tiffin box. 25 September 2007. Archived from the original on 17 October 2012. Retrieved 26 October 2012.
- Manon, Smitha (23 June 2020). "How did the Goan vindaloo get to you?". Condé Nast Traveler. Retrieved 22 March 2021.
- ^ Pat Chapman (2004). The New Curry Bible. London, UK: Metro Publishing Ltd. pp. 118–121. ISBN 978-1-84358-087-4.
- "lamb phall, vindaloo and madras curry recipes". andyskitchen.co.uk. Archived from the original on 27 October 2017. Retrieved 9 May 2018.
External links
- Vindaloo at The Foods of England
