 Pork vindaloo, served in a Goan-style Indian restaurant | |
| Alternative names | Vindalho |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Portugal |
| Region or state | Goa |
| Main ingredients | Pork, vinegar, spices, chili peppers |
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.