Vindaloo
Template:Short description {{#invoke:other uses|otheruses}} Template:Use Oxford spelling Template:Use dmy dates Template:Infobox prepared food Vindaloo or vindalho is a curry dish known globally in its British-Indian form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish. Vindaloo's name derives from the quite different Portuguese Goan dish carne de vinha d'alhos (meat with garlic vinegar).<ref name="CN">Template:Cite web</ref><ref name="BBCFood">Template:Cite web</ref> The Goan recipe is a mildly spiced pork dish, but alternative versions are commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu.<ref name="Galinha">Template:Cite web</ref>
Mildly-spiced Portuguese Goan dish
A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic marinade; literally "meat of wine of garlic"<ref>Template:Cite web</ref>), vindaloo is a dish of meat marinated in vinegar and garlic.<ref name=Indal/><ref>Template:Cite web</ref> This was adapted by the local Goan cooks with the substitution of palm vinegar for the wine, and the addition of spices, evolving into the localized "vindaloo".<ref name="tvu">Template:Cite web</ref>
Even though the word aloo (आलू) means potato in Hindi,<ref>Template:Cite web</ref> traditional Goan vindalho does not include potatoes; the name is from Portuguese with no Hindi etymology. Some Indian versions include potatoes due to the confusion with the Hindi aloo, "potato".<ref name="manon-cntraveller">Template:Cite news</ref>
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Pork vindalho, served in Lisbon, Portugal, in a Goan-style Indian restaurant, 2011
Fiery British dish
The British 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">Template:Cite web</ref> According to the food writer Pat Chapman, Vindaloo served in British restaurants differs from the original vindaloo dish; it is simply a version of the standard medium spicy (Madras) restaurant curry with the addition of vinegar, potatoes and plenty of chili peppers.<ref name="currybible">Template:Cite book</ref> The British version became widespread with the creation of more Indian restaurants in Britain in the 1970s.<ref name=Mathur>Template:Cite news</ref> The name "vindaloo" was effectively redefined to mean "a very hot curry".Template:Sfn Vindaloo has indeed featured in "challenge" competitions to see who can eat such a hot curry.<ref>Template:Cite web</ref>
Vindaloo was introduced to Hong Kong when it was a British colony. In 2020 the food and beverage manager of the Aberdeen Boat Club, Hong Kong described vindaloo as one of the institution's most commonly ordered dishes.<ref name=Mathur/>
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Prawn vindaloo with rice, Germany, 2021
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Lamb vindaloo served in Helsinki, Finland, 2011
See also
References
Sources
External links
- Vindaloo at The Foods of England