Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually lamb, with wine and garlic. Alternate terms are Vindalho or Vindallo. "Carne de Vinha d' Alhos" was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The dish evolved into the Vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice.[2] Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.[1] Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi
Vindaloo is not common or popular in most places in India, excluding Goa. The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus; it is also sometimes found at Indian restaurants in the United States and Canada. It is one of the hottest dishes available on the menu where it is served, although some establishments serve a "Tindaloo" in addition, which is a hotter variant. Phall, a different curry, is also hotter than Vindaloo.
The popularity of the dish inspired the song "Vindaloo", the unofficial anthem of the England football team for the 1998 FIFA World Cup. ( Courtesy: Wikipedia )
Ingredients
Vegetable oil - 4 Tablespoon
Onions finely chopped – 3
Peri Peri Masala – 200 g
Chicken thighs – 800g
Chicken stock – 250ml
Tamarind pulp – 1 Tablespoon
Sugar – 1teaspoon
Curry leaves as you please
Salt
Heat oil in a pan and add curry leaves, sauté and then add onions. Stir until the onion becomes golden brown. Put Peri Peri Masala in it and stir. Cook until the oil separates from it. Now add chicken to the mix and cook until it is well browned. Pour chicken stock or water while stirring to mix well.. Add tamarind and sugar. Heat it until the chicken is cooked well. You may add baby potatoes or shallots with the chicken.
Peri Peri masala is available in
shops in Goa or any place where there is some Portuguese influence, if it is not available in your place. You can make it yourself.
How to make Peri Peri Masala
Large dried red chillies – 200g
Sliced ginger – 50g
Sliced Garlic cloves – 10
Coriander seeds – 1 Tablespoon
Cumin seeds – 1 Tablespoon
Cinnamon stick -1 no
Peppercorn – 5 Nos
Palm Vinegar – 200ml
Put the chillies , ginger garlic and spices in a bowl and pour vinegar to cover. Cover it tightly and leave overnight. Grind it . While grinding , if you need to make it wet add vinegar and not water. This paste if kept in fridge will last for a long time
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