Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine also includes a variation of the dish. It is known globally in its British, Australian and Asian form as a staple of curry house and Indian restaurant menus. Often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available. A “vindaloo”, a standard element of Goan cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”), is a dish of meat marinated in wine 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 beef or pork/chicken and garlic, and soaked in wine. This was “Indianized” by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. A great blend for spice lovers.
Also, pairs with Fish Fillets, Cottage Cheese & Potatoes.
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