Vindaloo curry is a popular and fiery dish that originated in the Indian region of Goa. The dish has its roots in a Portuguese dish called “Carne de Vinha d’Alhos,” which means “meat marinated in wine and garlic.” The Portuguese introduced this dish to Goa during their colonial rule in the 15th century. The original Portuguese dish consisted of meat, usually pork, marinated in wine and garlic to preserve it in the tropical climate. When the Portuguese arrived in Goa, they adapted their cooking methods and ingredients to suit the local flavors and ingredients available. The local Goan cooks replaced wine with palm vinegar, which was abundantly available in the region. They also added spices such as cumin, turmeric, and coriander to enhance the flavours. Over time, the dish evolved into what is now known as Vindaloo curry, with the word “Vindaloo” derived from the Portuguese word “vinha d’alhos.” In addition to the spices and vinegar, Goan cuisine incorporates other ingredients like red chilies, ginger, and garlic, giving Vindaloo its distinctive fiery and tangy flavour. The dish gained popularity not only in Goa but also in other parts of India and eventually spread to different countries with Indian diaspora. It’s worth noting that the British, who had a significant influence on Indian cuisine during the colonial era, further popularised Vindaloo curry. They encountered the dish in Goa and introduced it to British restaurants, where it gained a reputation for its spiciness. Today, Vindaloo curry is enjoyed in various parts of the world, known for its rich flavours and intense heat. It has become a staple in Indian restaurants globally and is often associated with Goan cuisine, although it is enjoyed in different regional variations throughout India.

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Serves 6-8 people

Weight: 37g

Gluten Free. Vegetarian. Vegan.