A Delicacy of Goa
A “Vindaloo” is a standard element of the Indian cuisine, derived from the Portuguese carne de vinha d’alhos (Literally: Meat in Garlic wine marinade), a dish of meat marinated in wine and garlic. In its basic structure, it was the Portuguese sailor’s ‘preserved’ raw ingredients, packed in wooden barrels of alternate layers of meat and garlic, soaked in wine. This was ‘Indianized’ by the local Goan cooks, by the substitution of palm vinegar for the red wine and the addition of dried ‘red’ chili peppers with additional spices to evolve into the local and easy to pronounce Vindaloo. Nowadays, the Anglo-Indian version of a Vindaloo is marinated in your choice of meat, vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of further spices & roasted potatoes garnished with fresh coriander.