Pork vindaloo, served in a Goan-style Indian restaurant
Alternative names
Vindalho
Type
Curry
Course
Main course
Place of origin
India
Region or state
Goa
Main ingredients
Pork, vinegar, spices, chili peppers
Cookbook: Goan vindaloo
Media: Goan vindaloo
Vindaloo or Vindalho is an Indian curry dish, originally from Vasai and Goa.
It is based on the Portuguese dish carne de vinha d'alhos.[1][2][3] 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.[4]
^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.
Vindaloo or Vindalho is an Indian curry dish, originally from Vasai and Goa. It is based on the Portuguese dish carne de vinha d'alhos. It is known globally...
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ketchup and mustard, swirled by his own finger. Main course was a "perfect vindaloo" with poppadoms and chips. Side dish was a shallow fried turbot. His chosen...